Chicken salad is one of my favorite items to eat for lunch or a quick dinner. Once you put it in a lettuce wrap you have a quick, healthy, and satisfying meal. This version has a light, refreshing citrus flavor and is perfect for lunch on a hot summer day.
A few things to note about this recipe
- I had a large leftover chicken breast leftover from dinner the night before. You could also buy about a pound of boneless skinless chicken breast and cook them or just buy a rotisserie chicken.
- I only like a tiny hint of orange flavor, so I only used the zest from probably a quarter of the orange. That is why I tell you to add it slowly and taste to see how you like it before adding it all at once.
- If you have any leftover lettuce just place a paper towel in the bottom of a storage container or freezer bag and place the leaves in. They will keep fresh for a few days in the fridge.
- You can use any leftover almonds in this 5 Minute Broccoli Slaw, leftover lettuce in these BLTT Wrap-Bacon Lettuce, Tomato, and Turkey and leftover sour cream in these Chicken Zucchini Enchiladas.
An easy way to save money at the grocery is to look at what you have in the fridge or pantry leftover from the week before and try to roll over ingredients so you are not wasting items or throwing things out. For example if you needed to buy sour cream or celery for this recipe make sure you use it next week in a recipe instead of throwing it out. I always look in my fridge before I make my grocery list on Sundays and make a mental note of things that I need to use and try to create my next weeks meals based partly on items I know I have and need to use.
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Poppy Seed Chicken Salad Wraps
Ingredients
- 11/2 -2 cups chicken cooked and chopped *
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon dijon mustard
- 1 stalk celery chopped
- 1/4 cup almonds sliced or chopped
- 2 tablespoons chives chopped
- 1 tablespoon poppy seeds
- 1 teaspoon sweetener I used splenda
- zest half of a small orange
- 1 head boston lettuce leaves seperated and cleaned
- salt and pepper
Instructions
- Separate the lettuce leaves, rinse them and lay them to dry on a kitchen towel while you prepare the chicken salad.
- Cut your chicken into small cubes. In a medium bowl mix together the mayo, sour cream, mustard, celery, almonds, chives, poppy seeds, and sweetener. Add a little salt and pepper and some of the orange zest. Taste and add more salt, pepper, and zest as needed to suit your taste.
- Serve on a platter with the chicken salad in the middle and leaves all around to make wraps.
