Chicken Salad Lettuce Cups
Chicken Salad Lettuce Cups
Chicken salads are usually know for their heavy use of mayo, but I say, why? This recipe uses a small portion of mayo and thinned with a little low-fat yogurt. You can always add less mayo and increase the amount of yogurt so play around with it until your desired consistency is reached.
Yield: 4 servings
Oven: N/A
Preparation time: 15 minutes
Cook Time: N/A
1/4 cup light mayo
1 tablespoon low-fat plain yogurt
1 teaspoon onion powder
kosher salt, as desired
1 red apple, cored and cut into 1/4-inch cubes
1/4 cup golden raisins
3/4 pound cooked, shredded chicken breasts (approximately 2 cups) – see kitchen note
8 Bibb or butter leaf lettuce leaves, washed and air-dried
Method:
1. In a small bowl, use a whisk to combine mayo, yogurt, onion powder, and kosher salt. Adjust seasoning to taste with additional onion powder and / or kosher salt, if desired. Whisk until smooth.
2. Using a spatula, fold in the apples, raisins and chicken until evenly combined.
3. Divide chicken salad among lettuce cups and serve.
Kitchen Note: If time allows, and appropriate for the occasion, allow guests to serve themselves for a more interactive experience.