California Chicken Salad Lettuce Boats Recipes

SMOKY CHICKEN SALAD LETTUCE BOATS (EASY LUNCH IDEA!)

Steps:

• In a medium mixing bowl, combine the mayonnaise, spice blend, celery, and red onions.
• Add the shredded chicken and mix to combine. Taste to check the seasoning and add salt and pepper if needed.
• Serve in romaine lettuce leaves and garnish with tomato slices and an extra sprinkling of the spice blend and black pepper.

CALIFORNIA CHICKEN SALAD LETTUCE BOATS

Steps:

• Cook the chicken breast and put in a food processor with the onion celery and mayo.
• Put mixture in a mixing bowl.
• Mix in the other ingredients.
• Clean and trim the lettuce to uniform size resembling small tacos.
• Fill the lettuce with a quarter cup of the chicken salad.

KIDS CAN MAKE: WALDORF CHICKEN BOATS

Steps:

• Preheat the oven to 350 degrees F.
• For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside.
• For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces.
• To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve.