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    The Heirloom Pantry » Recipes » Lunch

    Chicken Salad Lettuce Wrap

    Published: Sep 29, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Healthy chicken salad lettuce wrap cups Pinterest pin.

    Chicken Salad Lettuce Wrap is a quick, light lunch that's packed with flavor and texture. The combination of creamy chicken salad and crisp lettuce cups is fresh, satisfying, and so easy to make for a healthy, refreshing lunch!

    Healthy chicken salad lettuce wrap cups served on a wooden board for a delicious, satisfying lunch.

    We love to make a big batch of our tangy Chicken Waldorf Salad then enjoy it for lunch throughout the week. Some of our favorite chicken salad lunches are our Chicken Salad Croissant Sandwich, Chicken Salad Wrap, and this lettuce cup. The lettuce is the perfect healthy accompaniment to the chicken salad and is great for meal-prep!

    Jump to:
    • While You'll Love This Chicken Salad Lettuce Wrap
    • Key Ingredients
    • Substitutions and Variations
    • Lettuce Wrap Instructions
    • Top Tips
    • Related Recipes
    • Love This Chicken Salad Lettuce Wrap?
    • 📖 Recipe
    •  

    While You'll Love This Chicken Salad Lettuce Wrap

    • Taste - The combination of tangy chicken salad and butter lettuce is light and refreshing.
    • Texture - The chicken salad is creamy and tender while the nuts and lettuce provide crunch.
    • Effort - All you need to do is mix the chicken, dressing, and other ingredients then add it to the lettuce.

    Key Ingredients

    Ingredients for chicken salad lettuce wrap cup, chicken, walnuts, scallions, mayo, grapes, lemon zest juice, shallots, dijon mustard, celery, apple, salt, pepper, lettuce.
    • Chicken - Tender chicken is cut into small chunks.
    • Apples and grapes - Apples and grapes add sweetness to balance the rich dressing and other ingredients.
    • Chopped walnuts - Walnuts give the salad some crunch.
    • Celery - Chopped celery provides brightness.
    • Shallot and Scallions - Shallot and Scallions add a light sharp bite.
    • Dressing - The dressing has a rich mayo base with tang from the mustard and brightness from the lemon juice and zest.
    • Lettuce - Opt for a crisp, sturdy lettuce like romaine to hold the chicken salad without breaking.

    See recipe card for quantities.

    Substitutions and Variations

    • Bread - Enjoy this wrap (including the lettuce) in delicious croissant sandwich or on a baguette.
    • Greek yogurt - Replace mayonnaise with Greek yogurt or use half Greek yogurt and mayo for a lighter, healthier option.
    • Spicy - Enjoy this wrap with Sriracha or hot sauce for a spicy kick.
    • Avocado - Top the chicken salad with avocado for extra flavor and texture.

    Lettuce Wrap Instructions

    Steps to make chicken salad lettuce wrap cups, mix mayo, lemon juice and zest, dijon; toss in chicken, walnuts, grapes, apple, scallions, shallot, celery.
    • Make dressing - Add mayonnaise and/or greek yogurt, dijon mustard, lemon zest, lemon juice, kosher salt, and black pepper to a large mixing bowl. Then stir until combined. (Photo 1 and 2)
    • Make salad - Add diced chicken, diced apple, halved grapes, chopped walnuts, diced celery, minced shallot, and thinly sliced scallions to the bowl. Then fold the ingredients until they are evenly coated in the dressing. Be sure to scrape the bottom of the bowl while folding to ensure you incorporate all of the dressing. (Photo 3 and 4)
    Steps to make chicken salad lettuce wraps, lay out lettuce leaves, add a scoop of chicken salad, sprinkle with black pepper and serve.
    • Assemble lettuce cups - Nestle the lettuce leaves on a serving platter, creating little cups. Top each lettuce cup with a scoop of chicken salad and spread it out slightly. Then sprinkle with fresh cracked black pepper. Serve and enjoy! (Photo 5, 6, 7, and 8)

    Pro tip - Serve immediately or chill. Chicken salad often contains mayo, which can spoil quickly. Chill the lettuce cups until ready to serve.

    Top Tips

    • Use fresh lettuce! Wilted lettuce will not taste good and will lose its shape.
    • Use hearty leaves. The lettuce needs to be hearty enough to withstand the weight of the chicken salad.
    • Make the chicken salad ahead of time for easy prep. Scoop the chicken salad on top and serve when ready to enjoy.
    Lettuce cups filled with homemade chicken salad for a healthy, hearty lunch.

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    Love This Chicken Salad Lettuce Wrap?

    Please leave a 5-star rating in the recipe card below & leave a comment below. Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade lettuce cups!

    📖 Recipe

    Healthy chicken salad lettuce wrap cups served on a wooden board for a delicious, satisfying lunch.
    Print Recipe Pin Recipe
    No ratings yet

    Chicken Salad Lettuce Wrap

    Chicken Salad Lettuce Wrap is a quick, light lunch that's packed with flavor and texture. The combination of creamy chicken salad and crisp lettuce cups is fresh, satisfying, and so easy to make for a healthy, refreshing lunch!
    Prep Time20 minutes mins
    Total Time20 minutes mins
    Course: lunch, Main Course
    Cuisine: American
    Servings: 8
    Calories: 212kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 mixing bowl
    • 1 measuring cups

    Ingredients 

    Dressing

    • ½ cup mayonnaise or half mayo and half greek yogurt
    • 1 teaspoon dijon mustard
    • 1 teaspoon lemon zest
    • 2 tablespoon lemon juice freshly squeezed
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper

    Salad

    • 2 cups diced cooked chicken
    • 1 crisp apple cored and diced, honey crispy, granny apple, fuji apple
    • ½ cup seedless grapes halved
    • ½ cup chopped walnuts
    • â…” cup celery stalks about 2 medium celery stalks, diced
    • 1 small shallot
    • 2 scallions thinly sliced
    • 8-12 butter lettuce leaves washed and dried, or romaine
    • Freshly cracked black pepper
    Prevent your screen from going dark

    Instructions

    • Make dressing - To a large mixing bowl, add mayonnaise and/or greek yogurt, dijon mustard, lemon zest, lemon juice, kosher salt, and black pepper. Stir until combined.
      ½ cup mayonnaise, 1 teaspoon dijon mustard, 1 teaspoon lemon zest, 2 tablespoon lemon juice, ½ teaspoon kosher salt, ¼ teaspoon black pepper
    • Make salad - Add chicken, diced apple, halved grapes, chopped walnuts, diced celery, minced shallot, and thinly sliced scallions to the bowl. Fold the ingredients until they are evenly coated in the dressing. Be sure to scrape the bottom of the bowl while folding to ensure you incorporate all of the dressing.
      2 cups diced cooked chicken, 1 crisp apple, ½ cup seedless grapes, ½ cup chopped walnuts, ⅔ cup celery stalks, 1 small shallot, 2 scallions
    • Assemble lettuce cups - Nestle the lettuce leaves on a serving platter, creating little cups. Top each lettuce cup with a scoop of chicken salad and spread it out slightly. Sprinkle with fresh cracked black pepper. Serve and enjoy!
      8-12 butter lettuce leaves, Freshly cracked black pepper

    Video

    Notes

    Storage
    • This wrap is best enjoyed fresh. If you have leftover wrap, refrigerate it an air-tight container then enjoy within 1 day. If you have extra leftover chicken salad, refrigerate it in an air-tight container for up to 3 days.
    Top Tips
    • Use fresh lettuce for the cups! Wilted lettuce will not taste good and will lose its shape.
    • Use hearty leaves so they can withstand the weight of the chicken salad.
    • Make the chicken salad ahead of time for easy prep. Scoop the chicken salad on top and serve when ready to enjoy.
    • Serve immediately or chill. Chicken salad often contains mayo, which can spoil quickly. Chill the lettuce cups until ready to serve.
    •  

     

    Nutrition

    Calories: 212kcal | Carbohydrates: 8g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 267mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 613IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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