Recipe
Pecan Chicken Salad Wraps
Serves: 4
Ingredients:
1 pound cooked boneless, skinless chicken breast, shredded
¾ cup kale, very finely chopped
¼ cup Italian parsley, finely chopped
½ cup toasted pecan pieces
1 stalk celery, chopped
¼ cup red onion, finely chopped
1 cup red seedless grapes, halved
4 tablespoons Greek plain yogurt (or more to taste)
2 tablespoons mayonnaise (or more to taste)
2 teaspoons honey (or more to taste)
2 teaspoons fresh lemon juice (or more to taste)
Coarse salt and freshly ground pepper
8 romaine leaves
¾ cup kale, very finely chopped
¼ cup Italian parsley, finely chopped
½ cup toasted pecan pieces
1 stalk celery, chopped
¼ cup red onion, finely chopped
1 cup red seedless grapes, halved
4 tablespoons Greek plain yogurt (or more to taste)
2 tablespoons mayonnaise (or more to taste)
2 teaspoons honey (or more to taste)
2 teaspoons fresh lemon juice (or more to taste)
Coarse salt and freshly ground pepper
8 romaine leaves
Directions:
In a large bowl, combine the chicken with the kale, parsley, pecans, celery, onions and grapes. Season with a pinch of salt and pepper and toss together.
In a smaller bowl, combine the yogurt, mayonnaise, lemon juice, honey and another pinch of salt and pepper. Whisk to combine. Drizzle dressing over
chicken salad and toss to combine.
Serve scoops of the salad in the wide end of romaine leaves. Serve immediately.
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