This summer I am trying to eat healthier so these chicken salad lettuce wraps make a perfect lunch.
I chose to use canned chicken for convenience but you can cook chicken breasts instead if you prefer not to use canned goods. Shred it with a fork and add finely chopped celery, chopped walnuts, and halved red grapes. The mayonnaise I’ve found that I can use is Grapeseed Oil Vegenaise but any mayonnaise should work in this recipe. Combine it with a little goat kefir, liquid stevia, dill, chives, salt and pepper. Pour over chicken and mix. Spoon chicken salad into lettuce leaves and serve.
This chicken salad lettuce wraps recipe makes enough for 4 lettuce wraps which is enough for lunch for two days or you can invite a friend over to enjoy lunch with you.
- 12.5 ounce can white chunk chicken
- ½ cup halved seedless red grapes
- ¼ cup chopped walnuts or pecans
- ½ celery stalk - finely chopped
- ¼ cup Grapeseed oil Vegenaise
- 1 and ½ tablespoon unsweetened goat kefir
- 2 teaspoons lemon juice
- 1 teaspoon dill
- 1 teaspoon chives
- ⅛ teaspoon liquid stevia
- sea salt and pepper
- Drain chicken, then shred with fork in bowl.
- In small bowl mix Vegenaise, goat kefir, dill, chives, lemon juice, and stevia together.
- Pour over chicken, add celery, nuts, and halved grapes. Season to taste with salt and pepper, then mix.
- Spoon chicken salad into lettuce leaves and serve.
