Summer Chicken Salad Boats

Crisp lettuce cups filled with a vibrant chicken salad featuring tender chicken breast, crunchy celery, sweet grapes, and a light olive oil dressing, perfect for a refreshing no-cook meal.

• Prep: 20 min
• Total: 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Nut-Free
• Soy-Free
• Low-Sodium
• Gluten-Free
• Dairy-Free
• Egg-Free
• High-Protein
• Low-Carb

Tags

• no-cook
• quick
• healthy
• fresh
• savory
• budget-friendly

Ingredients

• 1.5 pound chicken breast (cooked, shredded or diced)
• 1 cup celery (finely chopped)
• 1 cup red grapes (halved)
• 0.25 cup olive oil (light)
• 2 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 8 romaine lettuce leaves (large)
• 1 cup cucumber (sliced)

Instructions

1. If not using pre-cooked chicken, prepare the 1 1/2 pounds boneless, skinless chicken breast: poach, grill, or bake until cooked through, then let cool and shred or dice.
2. In a large bowl, combine the shredded or diced cooked chicken breast with the 1 cup finely chopped celery and 1 cup halved red grapes.
3. In a small separate bowl, whisk together the 1/4 cup light olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper to create the dressing.
4. Pour the dressing over the chicken mixture and toss gently to coat everything evenly.
5. Arrange the 8 large romaine lettuce leaves on serving plates. Spoon the chicken salad into each lettuce cup. Serve immediately with 1 cup sliced cucumber on the side, if desired.

Notes

Chicken salad can be prepared up to 2 days in advance and stored in the refrigerator. Assemble the lettuce cups just before serving to prevent sogginess.

Nutrition (per serving)

• Calories: 354
• Protein: 38.2 g
• Carbohydrates: 8.4 g
• Fat: 18.6 g
• Fiber: 1.6 g
• Sodium: 100 mg
• Saturated Fat: 2.8 g
• Sugar: 6.8 g
• Cholesterol: 120 mg