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Thanksgiving Chicken Salad Lettuce Wraps

A quick and easy chicken salad recipe with all of the flavors of fall & Thanksgiving!
Course Lunch
Cuisine American
Keyword chicken salad
Prep Time 10 minutes
Servings 4 people
Author Mary Smith {Mary's Whole Life}

Ingredients

  • 3 cups cooked chicken, diced I use Whole Foods Rotisserie Chicken
  • 1/2 cup chopped celery
  • 1/2 onion chopped
  • 1 Granny Smith apple cored and diced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans
  • 1/2 cup mayo
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp dried rosemary
  • 1/2 tsp sea salt
  • 1 head butter lettuce (for serving)

Instructions

  • Combine all ingredients (minus butter lettuce) in a large bowl. Mix well to combine. Serve in Bibb lettuce wraps. Enjoy!

Notes

*You can make this ahead of time and store it in the fridge for up to 4 days.
*To poach chicken breasts quickly, cover them with water in a medium sauce pan and bring to a boil. Cover and remove from heat. Let them sit for 10 minutes, then drain and shred!