NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup Greek yogurt

1 tbsp avocado oil mayonnaise

0.5 cup red grapes

0.5 oz pecans

1 stalk celery

1 tbsp red onion

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried dill

2 cups butter lettuce

PREPARATION

• 1

  Place the chicken breast in a small pot and cover with water; bring to a gentle simmer and cook for 12-15 minutes until fully cooked through.

• 2

  Remove the chicken from the water, let it cool slightly, and then dice it into bite-sized cubes.

• 3

  While the chicken cools, slice the red grapes in half, finely dice the celery and red onion, and roughly chop the pecans.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lemon juice, sea salt, black pepper, and dried dill until smooth.

• 5

  Add the diced chicken, grapes, celery, onion, and pecans to the bowl with the dressing and fold everything together until well coated.

• 6

  Arrange the butter lettuce leaves on a plate and scoop the chicken salad into the center of the leaves to serve.