Chicken Salad Lettuce Wraps
A light and refreshing dish featuring savory chicken salad wrapped in crispy lettuce, perfect for lunch, dinner, or a snack.
Ingredients
For the chicken salad
- 3 slices bacon (diced) Cook until brown and crispy.
- 3 cups leftover rotisserie chicken Shredded.
- 1/3 cup mayonnaise
- 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)
For serving
- 12 Romaine lettuce leaves
- 1 Roma tomato (diced)
- 1 avocado (halved, peeled, seeded and diced)
Instructions
Cooking the Bacon
- Heat a large skillet over medium-high heat. Add the diced bacon and cook until brown and crispy, about 6-8 minutes.
- Transfer the bacon to a paper towel-lined plate and set aside.
Preparing the Chicken Salad
- In a large bowl, combine the shredded rotisserie chicken, mayonnaise, Greek yogurt, diced celery, sliced green onion, chopped basil, lemon juice, and Dijon mustard.
- Season with salt and pepper to taste.
Assembling the Wraps
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
- Top with bacon, diced tomato, and avocado, if desired.
Notes
Best enjoyed fresh. Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Keep lettuce separate until ready to serve.