SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 45 min | INGREDIENTS: 2 large chicken breasts 1 head of butterhead lettuce 1 cup of grapes 1 celery stalk 1/2 cup nuts (walnuts or pecans) 2 tbsp. mayo 1 tbsp. Greek yogurt 1 tsp. of whole grain mustard 1 tsp. of caper brine 1/2 lemon fresh thyme olive oil S&P |
DIRECTIONS
Preheat oven to 400°F.
Season the chicken with olive oil, S&P, juice of half a lemon and fresh thyme.
Place the chicken in an oven proof dish and roast for about 40 minutes or until internal temperature reaches 160°F.
Dice the celery and grapes, roughly chop up the nuts.
In a small bowl combine mayo, Greek yogurt, mustard, and caper brine. Mix well.
Once the chicken is cooked, remove from the oven and let it cool down.
Place the chicken into a large bowl, shred the meat into smaller chunks. Add the grapes, celery, nuts, and the sauce. Mix well.
Carefully separate the lettuce head into single leaves.
Assemble the cups by placing about 2 generous tablespoons of the salad in each leaf. Enjoy!
NOTES:
You can use any cooked chicken for this salad - leftover rotisserie works really well!
Shredding the chicken can be done in seconds using a hand held mixer (make sure to use a deep bowl).
Sub the mayo for equal parts of Greek yogurt for a more tangy taste.