Print

Creamy No-Mayo Chicken Salad Lettuce Wraps: Easy 15-Min Lunch

creamy no-mayo chicken salad lettuce wraps - featured image
Print Recipe

A quick and easy chicken salad made with Greek yogurt instead of mayo, served in crisp lettuce cups. Perfect for a healthy, protein-packed lunch that comes together in just 15 minutes.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • 1/4 cup finely diced red onion
  • 1/2 cup diced celery (about 2 stalks)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • Salt and black pepper to taste
  • 1 head butter lettuce or romaine hearts
  • Optional toppings: sliced almonds, chopped pecans, dried cranberries, diced apple, or avocado slices

Instructions

  1. Prepare your chicken. If using rotisserie chicken, remove skin and shred meat with forks or fingers into bite-sized pieces. If cooking from scratch, poach two boneless, skinless chicken breasts in salted water for 15 minutes, then cool and dice.
  2. Make the dressing. In a large mixing bowl, combine Greek yogurt, Dijon mustard, honey, and lemon juice. Whisk until smooth. Taste and adjust honey or mustard as desired.
  3. Add the vegetables and herbs. Toss in diced red onion, celery, parsley, and dill. Stir until evenly distributed.
  4. Fold in the chicken. Add shredded or diced chicken to the bowl. Gently fold with a spatula until evenly coated. If too thick, add a tablespoon of water or extra lemon juice; if too thin, add more yogurt.
  5. Season and rest. Add salt and pepper to taste. Cover and refrigerate for at least 10 minutes to let flavors meld.
  6. Prepare the lettuce cups. Wash and dry lettuce leaves. For butter lettuce, gently separate leaves, keeping them intact. Pat dry with paper towels.
  7. Assemble and serve. Spoon about 1/4 cup of chicken salad into each lettuce cup. Arrange on a platter and add optional toppings. Serve immediately or keep filling and lettuce separate until ready to eat.

Notes

For best results, use full-fat Greek yogurt (like Fage) for creaminess. Let the salad rest in the fridge for at least 10 minutes to meld flavors. Dice all ingredients to a similar size for even texture. If making ahead, add celery and onion just before serving to prevent sogginess. The chicken salad keeps in the fridge for up to 4 days.

Nutrition

Keywords: chicken salad, no mayo, lettuce wraps, healthy lunch, Greek yogurt, quick meal, low carb, gluten free

Find it online: https://gleamgulp.com/creamy-no-mayo-chicken-salad-lettuce-wraps-easy-15-min-lunch/