YOUR SOLIN GENERATED RECIPE
Tangy Chicken Salad Lettuce Wraps
Poached chicken breast tossed in a zesty Greek yogurt and Dijon dressing, served in crisp butter lettuce leaves for a refreshing and tangy crunch.
INGREDIENTS
4.5 oz cooked shredded chicken breast
2 tbsp nonfat Greek yogurt
1 tsp Dijon mustard
1 tsp apple cider vinegar
0.25 cup diced celery
0.25 cup diced red onion
0.25 cup diced green apple
0.25 whole avocado
3 large leaves butter lettuce leaves
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp minced fresh chives
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, sea salt, and black pepper until the dressing is smooth and creamy.
Add the shredded chicken breast, diced celery, red onion, and green apple to the bowl, stirring until everything is thoroughly coated in the tangy dressing.
Gently fold in the diced avocado to maintain its shape while adding a rich, buttery texture to the salad.
Lay the butter lettuce leaves flat on a clean surface and divide the chicken salad mixture evenly among the three leaves.
Garnish with minced fresh chives and serve immediately for the best texture and flavor.