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Best Healthy Chicken Salad Lettuce Wraps (No Mayo Recipe)

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A creamy, tangy chicken salad filling made with Greek yogurt and avocado, wrapped in crisp butter lettuce leaves. This no-mayo version is quick, satisfying, and perfect for a light lunch or meal prep.

Ingredients

  • Cooked chicken breast, shredded or diced (about 3 cups)
  • Plain Greek yogurt, ½ cup (full-fat or 2%)
  • Ripe avocado, 1 large (half mashed, half diced)
  • Fresh lemon juice, 2 tablespoons
  • Red grapes, ½ cup halved
  • Celery, 2 ribs diced
  • Green onion, 3-4 sliced
  • Sliced almonds, ¼ cup toasted
  • Fresh dill, 2 tablespoons chopped
  • Dijon mustard, 1 teaspoon
  • Sugar or honey, ½ teaspoon (optional)
  • Salt and black pepper, to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
  • Butter lettuce leaves, 8-10 large

Instructions

  1. Prepare the chicken. If using rotisserie chicken, remove the skin and bones, then shred or dice the meat into bite-sized pieces. You want about 3 cups total. If cooking your own, poach or bake two boneless skinless chicken breasts until they reach 165°F, let them rest 5 minutes, then dice.
  2. Toast the almonds. Heat a small skillet over medium heat. Add the sliced almonds and cook, stirring frequently, for 2-3 minutes until golden and fragrant. Immediately transfer to a plate to cool.
  3. Make the creamy base. In a large bowl, add the Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper. Cut the avocado in half, remove the pit, and scoop out one half into the bowl. Mash everything together with a fork until smooth and creamy.
  4. Dice the remaining avocado. Cut the other half of the avocado into small cubes, about ½-inch each. Set them aside.
  5. Add the mix-ins. To the bowl with the creamy base, add the shredded chicken, diced celery, halved grapes, sliced green onions, and chopped fresh dill. Stir gently until everything is well coated.
  6. Fold in the avocado and almonds. Gently fold in the diced avocado and toasted almonds, being careful not to mash the avocado pieces. Taste and adjust seasoning.
  7. Chill (optional but recommended). Cover the bowl and refrigerate for at least 30 minutes.
  8. Prepare the lettuce cups. Wash and dry the butter lettuce leaves gently. Pat them dry with paper towels. Choose the largest, most cup-like leaves for serving.
  9. Assemble and serve. Spoon about ½ cup of the chicken salad mixture into each lettuce leaf. Arrange on a platter and serve immediately.

Notes

Don’t overmix the filling. Let chicken sit at room temperature for 15 minutes before mixing. Use full-fat or 2% Greek yogurt for best consistency. Butter lettuce or bibb lettuce works best. Resting the filling for 30 minutes improves flavor. Store filling and lettuce separately; filling keeps up to 3 days in the fridge. Do not freeze.

Nutrition

Keywords: chicken salad, lettuce wraps, healthy, no mayo, Greek yogurt, avocado, gluten-free, meal prep

Find it online: https://clunkcook.com/best-healthy-chicken-salad-lettuce-wraps-no-mayo-recipe/