Ingredients:
Chicken Salad:
- 1 pound cooked chicken breast, shredded or chopped
- 1/4 cup pomegranate seeds
- 1/4 cup chopped pecans
- 1/4 cup finely chopped celery
- 1 green onion, thinly sliced
Yogurt Dressing:
- 1/2 cup plain Greek yogurt
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving:
- 8-12 large lettuce leaves (butter lettuce, Bibb lettuce, or romaine)
Instructions:
- Prepare the chicken: If your chicken isn’t already cooked, you can poach, bake, or grill it. Once cooked, let it cool and then shred or chop it into bite-sized pieces.
- Make the dressing: In a medium bowl, whisk together the Greek yogurt, honey, Dijon mustard, salt, and pepper until smooth and creamy.
- Assemble the chicken salad: In a large bowl, combine the shredded chicken, pomegranate seeds, chopped pecans, celery, and green onion. Pour the yogurt dressing over the chicken mixture and stir gently to coat everything evenly.
- Taste and adjust: Give your chicken salad a taste and adjust the salt, pepper, or honey if needed.
- Prepare the lettuce wraps: Wash and dry the lettuce leaves.
- Assemble and serve: Place generous scoops of the chicken salad into each lettuce leaf. Garnish with additional pomegranate seeds if desired. Serve immediately for the best texture.
Tips:
Make it ahead: You can prepare the chicken salad a day in advance and store it in the refrigerator. Assemble the wraps just before serving.
Variations:
- Add other chopped vegetables like red onion or bell pepper for more crunch.
- Swap the pecans for walnuts or almonds.
- If you don’t have pomegranate seeds, dried cranberries make a great substitute.
Storage: Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
