Chicken Salad Lettuce wraps

This is a simple but delicious chicken salad recipe.  I put the salad on butter leaf lettuce, but you can easily put it on bread for a sandwich or just eat it with a spoon!  I use an ice cream scoop to put the salad on top of the lettuce leafs. This recipe is perfect for summer and with a glass of white wine.  Cheers!

2 boneless skinless chicken breasts (or buy the shredded chicken in the grocery store).
1/4 cup green onions.  Use white and green parts.
1/4  cup diced celery
1/4 cup chopped parsley
1/4 sliced green grapes
1/4 cup chopped pecans
1 Tbs. Dijon mustard
3/4 cup mayonnaise
1/2 tsp each salt and pepper 
1 head of butter leaf lettuce

Poach chicken breasts in a saucepan with enough water to cover chicken breasts.
Simmer on medium heat for 20-25 minutes. Drain water and place chicken on a cutting board.
With 2 forks, shred chicken.
Put chicken in the refrigerator to cool. 
Combine green onions to salt and pepper into a mixing bowl.  Once chicken has cooled, put shredded chicken into mixing bowl. Mix well. 
Refrigerate for at least an hour before putting into lettuce leafs.

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