There’s something about Sunday dinner that means I like to make a big dinner. One of the ones that I frequently make is a roast chicken dinner with mashed potatoes, lots of veggies and usually fresh fruit too. It’s one of those meals that feels like pure comfort food.
One of the great things about it is that when we get all done, we’ve got plenty of leftovers. I love to use the leftover roast chicken for other chicken recipes during the week. Just about any recipe that calls for chicken, I can use leftover roast chicken – tacos, enchiladas, chicken noodle soup, chicken and rice casserole, and on and on. It’s a great way to meal prep without really meal prepping.
This week, I needed to have a packed lunch one day, so I whipped up a little chicken salad to have in a lettuce wrap instead of the classic sandwich loaded with points. All I had to do was chop up the chicken that I already had cooked and add a few other ingredients.
I decided to make a chicken Waldorf salad, one with grapes and apple. I had red grapes on hand, so I used those, but this would be just as good with green grapes and a red apple. The bright colors of the fruit add to the appeal of the salad.
Fat free plain Greek yogurt is a great option these days because it’s low in points. Not all plain Greek yogurts are created equal. Some are smooth and creamy, and others have a bit of kick to them. The one I had on hand had some kick to it. I added a little bit of fat free mayonnaise to smooth it out and make it a little less tart without adding any sugar.
A little cinnamon, nutmeg and ground cloves were all that were needed to round out this salad. I loved the way the spices add to the salad. There isn’t enough that they overpower the subtle chicken and refreshing fruit. Instead, it’s just enough to give the salad a delicious aroma and a very subtle spiced flavor. Trust me, you mouth will start watering as you make this.
Often, I have romaine lettuce on hand and the inner leaves are perfect to use as little boats for the chicken salad. You can also use butter lettuce leaves. Butter lettuce has small leaves that are rounder, so they work perfectly for wraps.
If you want to have an actual sandwich wrap instead, I recommend using one that’s a low carb and high protein wrap. That way you get more wrap for fewer points. You could also use a whole grain flat out, pita bread or sandwich thin for this.
For me, this chicken salad was perfect this week. It’s savory and delicious. It uses leftover chicken that I have on hand. This recipe also made enough that I could have it for lunch a couple of days, or even as a snack if I needed to.
Need some more delicious apple and chicken recipes? Try these
Chicken Salad Lettuce Wrap
- 3 cups cooked chicken breast (chopped)
- 3/4 cup chopped celery
- 1 cup red grapes (sliced)
- 1 medium apple (chopped)
- 1/2 cup fat free plain Greek yogurt
- 1/4 cup fat free mayonnaise
- 1/4 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 6-8 large lettuce leaves
- In a bowl, combine the chicken, celery, grapes, and apple. Mix well.
- In a separate bowl, mix together the yogurt, cinnamon, nutmeg and cloves.
- Combine the dressing in with the chicken and mix until well combined.
- Dish the chicken salad into the lettuce leaves and serve immediately.