Chicken Salad Wraps

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SERVINGS: 8 | DIFFICULTY: Easy

COST
$23.52 per recipe
$2.94 per serving

NUTRITION
Calories 395.1
Fat 32.9
Protein 17
Net Carbs 7.37

HEALTH BENEFITS
This protein-packed, full of healthy fats chicken salad is a win-win chicken dinner, lunch, or why not for breakfast.

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INGREDIENTS IN CHICKEN SALAD

ADD-INS - I love to add in chopped celery for crunch, sliced grapes for sweetness, and toasted pecans for flavor but feel free to add or subtract to your liking or do like me and create 3 different versions every time for all the different tastes buds in my family. Isabelle doesn’t like grapes or celery, the boys don’t like celery, and Justin, Annie, Olivia, and I love all of the above. Just make sure you pack the correct salad in the right lunch boxes. Yes, I speak from experience! :)

DRESSING - You can make your own mayo, or use avocado oil mayo. My favorite is Chosen Foods Avocado Oil Mayo! Add in some Greek yogurt or sour cream to add to the creaminess this recipe creates! Add in a touch of dijon mustard, poppy seeds, lemon juice, Real Salt, and pepper for the perfect blend of flavors. If you enjoy a herbier chicken salad add in some rosemary or dill.

CHICKEN - There are so many ways to chicken in this salad. I have used my own homegrown chicken, rotisserie chicken from my local grocery store, canned chicken, and now it seems you can find cooked, cubed chicken in most stores. Anything will work. Organic farm-raised is best but we all know how life happens.

HOW TO MAKE CHICKEN SALAD
First off it is best to toast the pecans. Please do not skip this step. Toasted pecans are so amazing! To do this, preheat your oven to 350 degrees F. Lay your pecans on a cookie sheet and toast for 6 minutes; set aside and let cool.

Chop your celery into bite-sized pieces and slice your grapes in half; set aside.

In a medium-sized mixing bowl combine the avocado oil mayo, greek yogurt, dijon mustard, 2 tbsp poppy seeds, and 1 tbsp fresh lemon juice.

Add your cooked cubed chicken, chopped celery, and sliced grapes. Toss until everything is mixed. Add your herbs of choice and salt and pepper to taste. Stir and cool in the fridge until you are ready to eat. Toss in your chopped toasted pecans right before serving.

HOW TO SERVE CHICKEN SALAD
My favorite way to eat chicken salad is on bibb lettuce leaves. I have a couple of kids that like it as a dip of sorts with Simple Meals Almond Flour Crackers. Justin likes his on our keto bun recipe, open-faced topped with alfalfa beans sprouts. There are so many ways to chicken salad!

HOW TO STORE CHICKEN SALAD
As you all know, we are all about batch baking and freezing meals, but chicken salad can not be frozen. You can store it in the fridge for up to 5-7 days. But don’t fret, because you can freeze your cooked and chopped chicken and then pull that out of the freezer and whip up this chicken salad in no time flat.

Chicken salad, lettuce wrap, gluten-free sandwich, grain-free, dairy-free lunch,

Keto, Paleo. Gluten Free. Grain Free, Dairy Free,

Main Meals

Yield: 8

Print

Chicken Salad Lettuce Wraps

Prep time: 20 MinTotal time: 20 Min

Keto, Paleo, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Nut-Free

Ingredients

• 6 cups chopped cooked chicken
• 2 teaspoons Dijon mustard
• ½ cup avocado oil mayonnaise
• ½ cup Greek yogurt or if DF replace with more mayo
• 1 tbsp fresh lemon juice
• 2 cups chopped celery
• 2 tbsp poppy seeds
• 2 cups red seedless grapes, sliced lengthwise
• Salt and pepper, to taste
• Herbs of choice (rosemary, dill, etc)
• ½ cup pecans or skip if you are nut-free

Instructions

1. First off it is best to toast the pecans. Please do not skip this step. Toasted pecans are so amazing! To do this, preheat your oven to 350 degrees F. Lay your pecans on a cookie sheet and toast for 6 minutes; set aside and let cool.
2. Chop your celery into bite-sized pieces and slice your grapes in half; set aside.
3. In a medium-sized mixing bowl combine the avocado oil mayo, greek yogurt (or mayo if you are dairy-free), dijon mustard, 2 tbsp poppy seeds, and 1 tbsp fresh lemon juice.
4. Add your cooked cubed chicken, chopped celery, and sliced grapes. Toss until everything is mixed. Add your herbs of choice and salt and pepper to taste. Stir and cool in the fridge until you are ready to eat. Toss in your chopped toasted pecans right before serving.

Calories

395.1

Fat (grams)

32.9

Fiber (grams)

1.9

Net carbs

7.37

Sugar (grams)

6.6

Protein (grams)

17

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