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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
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 535kcal
Author Mary Smith

Ingredients

  • 3 cups cooked chicken, diced I use Whole Foods Rotisserie Chicken
  • ½ cup chopped celery
  • ½ onion chopped
  • 1 Granny Smith apple cored and diced
  • ½ cup dried cranberries
  • ½ cup pecans
  • ½ cup mayo
  • ½ tsp dried parsley
  • ½ tsp dried thyme
  • ½ tsp dried sage
  • ½ tsp dried rosemary
  • ½ 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!

Nutrition

Calories: 535kcal | Carbohydrates: 23g | Protein: 29g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 561mg | Potassium: 503mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1505IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg