Chicken Salad Lettuce Wraps
Creamy chicken salad with celery and herbs, piled into crisp lettuce cups. A make-ahead keto lunch.
- Prep15 min
- Cook15 min
- Serves3
Poach the chicken gently, shred it and fold it into a lemony mayonnaise. It keeps for days in the fridge and is just as good eaten with a fork.
Nutrition per serving (estimated)
Method
- Cover the chicken with salted water and bring to a bare simmer. Poach 12 to 15 minutes until 165°F (74°C). Cool, then shred or dice.
- Stir the mayonnaise, lemon juice, mustard, celery and herbs together. Fold in the chicken and season.
- Spoon into the romaine leaves and serve.
Chef’s notes
- Add diced bacon, chopped pecans or a little curry powder.
- Keep the lettuce separate until serving so the wraps stay crisp.
Storage: The salad keeps 4 days refrigerated.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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