Tarragon Apple Chicken Salad Lettuce Cups

Name: Tarragon Apple Chicken Salad Lettuce Cups
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound chicken breast (boneless, skinless); 0.5 cup plain nonfat Greek yogurt; 1 tablespoon light mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice (fresh); 1 Granny Smith apple (medium, cored and diced); 2 celeries (ribs, finely diced); 2 tablespoon pecans (chopped, toasted); 1 tablespoon fresh tarragon (finely chopped); 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 head butter lettuce (leaves separated)

A crisp, grape-free take on classic Waldorf chicken salad featuring tender poached chicken breast, tart green apples, toasted pecans, and a creamy tarragon Greek yogurt dressing served in butter lettuce cups.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $4.97/serving

Dietary

High-Protein
Low-Calorie
Gluten-Free
Low-Saturated-Fat
Halal
Low-Fat
Low-Carb

Ingredients

1 pound chicken breast (boneless, skinless)
0.5 cup plain nonfat Greek yogurt
1 tablespoon light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice (fresh)
1 Granny Smith apple (medium, cored and diced)
2 celeries (ribs, finely diced)
2 tablespoon pecans (chopped, toasted)
1 tablespoon fresh tarragon (finely chopped)
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1 head butter lettuce (leaves separated)

Instructions

Place the chicken breast in a medium pot and add enough water to cover by 1 inch. Bring to a gentle simmer over medium-high heat, then reduce the heat to medium-low and simmer until cooked through to 165°F, about 10 to 12 minutes.
Transfer the chicken to a cutting board, let rest for 5 minutes, then cut into small bite-sized cubes.
In a large bowl, whisk together the plain nonfat Greek yogurt, light mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until completely smooth.
Add the diced chicken breast, Granny Smith apple, celery, pecans, and fresh tarragon to the bowl with the dressing. Fold everything together until evenly coated.
Arrange the butter lettuce leaves on plates or pack into lunch containers, and spoon the chicken salad evenly into the lettuce cups to serve.

Notes

Keep the chicken salad and butter lettuce leaves stored in separate containers if packing ahead for lunch so the lettuce stays crisp.

Nutrition (per serving)

Calories: 439
Protein: 58.1 g
Carbohydrates: 19.7 g
Fat: 14 g
Fiber: 4.9 g
Sodium: 808 mg
Saturated Fat: 2 g
Sugar: 12.6 g
Cholesterol: 166 mg