CHICKEN SALAD LETTUCE CUPS
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2 large chicken breasts 1 head of butterhead lettuce 1 cup of grapes 1 celery stalk 1/2 cup nuts (walnuts or pecans) 2 tbsp. mayo 1 tbsp. Greek yogurt 1 tsp. of whole grain mustard 1 tsp. of caper brine 1/2 lemon fresh thyme olive oil S&P
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DIRECTIONS
- Preheat oven to 400°F.
- Season the chicken with olive oil, S&P, juice of half a lemon and fresh thyme.
- Place the chicken in an oven proof dish and roast for about 40 minutes or until internal temperature reaches 160°F.
- Dice the celery and grapes, roughly chop up the nuts.
- In a small bowl combine mayo, Greek yogurt, mustard, and caper brine. Mix well.
- Once the chicken is cooked, remove from the oven and let it cool down.
- Place the chicken into a large bowl, shred the meat into smaller chunks. Add the grapes, celery, nuts, and the sauce. Mix well.
- Carefully separate the lettuce head into single leaves.
- Assemble the cups by placing about 2 generous tablespoons of the salad in each leaf. Enjoy!
NOTES:
You can use any cooked chicken for this salad - leftover rotisserie works really well!
Shredding the chicken can be done in seconds using a hand held mixer (make sure to use a deep bowl).
Sub the mayo for equal parts of Greek yogurt for a more tangy taste.
