Chicken and Orange Salad Lettuce Wraps

Chicken Salad Lettuce Wraps
  • 3 chicken breasts, cooked and shredded
  • 1 stalk celery, diced
  • 2 tablespoons diced red onion
  • 1/2 cup dried berries (I used an "antioxidant blend" of dried cherries, blueberries, cranberries and plums)
  • juice and zest of 1 lemon
  • salt and pepper, to taste
  • 1 can mandarin oranges, drained
  • 2 tablespoons whole grain mustard
  • 1/4 cup mayonnaise
  • 1/4 cup nonfat Greek yogurt
  • 2 heads of Bibb lettuce
Cook the chicken.  Butterfly each breast; season with salt, pepper and paprika.  Heat a tablespoon of olive oil in a skillet over medium heat and cook the chicken on each side until the outside is browned and the chicken is cooked through.  Shred with two forks while the chicken is warm, then let it cool in the refrigerator for an hour, or overnight.

In a large bowl, toss together the chicken, celery, onion, dried berries, lemon juice and lemon zest, salt and pepper.

In a small separate bowl, whisk together the mustard, mayo and yogurt until smooth.  Add to the chicken mixture and toss until coated;  just add enough of the dressing to your own liking--I only used about 2/3 of the dressing.  Taste and adjust the seasoning if needed.  Lastly, stir in the mandarin oranges.

Tear off the outer leaves of the Bibb lettuce to use for the wraps;  the inner leaves are smaller, so you can reserve those for another use. Rinse the lettuce leaves and pat dry with a paper towel.  To serve, spoon the salad into the lettuce leaves and wrap up like a taco.

Original Blog Post:  Chicken and Orange Salad Lettuce Wraps