Dill Pickle Chicken Salad Lettuce Wraps
So fresh, light and easy! And you can make the chicken salad ahead of time. Perfect to prepare in advance for those hot days when you don’t want to turn the oven/stovetop on.
Feeds 4 people
Ingredients:
DILL PICKLE CHICKEN SALAD:
1 lb. boneless skinless chicken breasts (or buy a rotisserie chicken and pull apart into bite sized pieces. You can skip using the seasonings directly below then)
1 tsp. each of paprika, onion powder, garlic powder and curry powder
salt and pepper
2 medium carrots, sliced into the thinnest rounds you can cut
½ bunch scallions, chopped
1 can chickpeas, drained
2 large whole dill pickles, chopped (or the equivalent of with whatever shape pickles you have
¼ c. cilantro, chopped
¼ c. dill, chopped
¼ c. mayo
¼ c. greek yogurt
WRAPS:
1 large or 2 small/medium heads of lettuce (romaine, mini gem, butterhead, etc)
scallions, chopped (for serving)
Directions:
Preheat your oven to 375 degrees Fahrenheit.
Lay your chicken breasts down in a medium-sized baking pan/dish with at least one inch tall sides. Sprinkle the onion powder, garlic powder, paprika and curry powder onto both sides of the chicken and sprinkle with salt and pepper. Use your fingers to rub in. Add enough water to the pan to create a ¼ inch puddle around the chicken. Cover the pan tightly with aluminum foil and bake for 20-30 minutes or until the thickest parts of the chicken reach 165 degrees Fahrenheit. Once done, set aside to cool.
Meanwhile, in a medium bowl add the carrots, scallions, chickpeas, pickles, cilantro, dill, mayo and greek yogurt. Mix.
Remove the chicken from the pan and set on a cutting board. Using two forks, shred the chicken. Or pro tip, put the chicken in a bowl and use a hand mixer to shred it for you! Add to the chicken salad bowl with all of the rest of the ingredients and mix well. Season with salt and pepper to taste.
Refrigerate until ready to eat.
To serve, take apart lettuce heads so that you have individual leaves. Wash them well to remove any soil and use a towel to lightly dry them. Set however many wraps you would like on a plate and top with chicken salad. Sprinkle scallions on top and serve cold.
