Chicken Salad Lettuce Wraps
Lighter, healthier and less carbs! We use Greek yogurt instead of mayonnaise and we top them into lettuce wraps instead of bread. LESS CALORIES yet same amazing taste. You won’t notice a difference, except your smaller waistline!
Dovetailing Tips: Use the left over chicken from day 1 in todays Chicken Salad recipe.
|3||slices bacon, diced|
|3 cups||leftover rotisserie chicken|
|1/4 cup||2% greek yogurt|
|1||stalk celery , diced|
|1||green onion, thinly sliced|
|2 tablespoons||chopped fresh basil leaves|
|2 tablespoons||freshly squeezed lemon juice|
|2 teaspoons||dijon mustard|
|kosher salt and freshly ground black pepper, to taste|
|12||romaine lettuce leaves|
|1||roma tomato, diced|
|1||avocado , halved, peeled, seeded and diced|
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
In a large bowl, combine chicken, mayonnaise, Greek yogurt, celery, green onion, basil, lemon juice and Dijon; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with bacon, tomato and avocado, if desired.