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Chicken Salad in Butter Lettuce Cups

Chicken Salad in Butter Lettuce Cups

This is my twist on a traditional chicken salad. Instead of bread I use butter lettuce for a wrap, to cut down on CARBS, CALORIES, and FAT!!

INGREDIENTS:

Dressing
2 tablespoons of apple cider vinegar
1 tablespoon of fresh lemon juice
1 small garlic clove, mince
Salt to taste
Black pepper to taste
1/3 cup light or extra-virgin olive oil

SALAD
1 cup of diced cooked skinless chicken breast
1 cup of chopped baby arugula or baby spinach or ½ of both
1 small or a ½ avocado, diced
1/3 cup of thinly sliced sun-dried tomatoes
10 kalamata olives, pitted and chopped
Salt and black pepper to taste
1 head of butter lettuce, tear off whole pieces so you can wrap the chicken in it

DIRECTIONS:
For the dressing: In small bowl, combine the vinegar, lemon juice, garlic, salt, and pepper. Gradually add the oil, whisking until the dressing is thick.
For the salad: In a large bowl, combined the chicken, arugula, spinach, avocado, sun-dried tomatoes, olives and salt, and pepper. Add the dressing to the salad, and toss to coat. Fill the lettuce leaves with salad and form a wrap.

COOK NOTES: If you’re packing this dish up to go, keep the salad and lettuce separate, so the lettuce leaves don’t wilt.

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