Chicken Salad Lettuce Cups


Makes 3 cups of chicken salad


3 boneless skinless chicken breasts

¼ cup red onion, chopped

¼ cup celery, chopped

¼ cup fresh parsley, chopped

¼ green grapes, cut in half

¼ cup tomatoes, finely chopped

¼ cup chopped pecans

1 tablespoon Dijon mustard

¾  cup mayonnaise

¼ tsp each salt and pepper 

2 tablespoons fresh dill, chopped for garnish

1 head of butter leaf lettuce


Poach chicken breasts in a saucepan with enough water to cover chicken breasts.

Bring water to a boil, turn to low and simmer for 20-25 minutes. 

Drain the water and place chicken on a cutting board. Allow chicken to cool enough to handle.

Dice chicken into the same size as the grapes.

Put chicken in the refrigerator to cool. 


Combine red onion, celery, parsley, grapes, tomatoes, pecans, dijon mustard and mayonnaise in a mixing bowl. Stir to combine.


Once the chicken has cooled, add the chicken to the mixing bowl with the veggies. Gently stir to combine.

. 

Refrigerate for at least an hour.  Scoop chicken salad into the lettuce leaves. Salad can be made the day before and refrigerated.  Garnish with chopped dill.

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