Smoky Chicken Salad Lettuce Boats Easy Lunch Idea 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.

SMOKY CHICKEN SALAD

Steps:

• Preheat a grill to high. Toss the chicken with 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Grill the chicken until marked and cooked through, about 7 minutes per side. Let cool slightly, then thinly slice.
• Meanwhile, make the dressing Combine the garlic and the remaining 3 tablespoons olive oil in a small microwave-safe bowl; microwave until the garlic is softened, about 1 minute. Transfer the garlic and oil to a blender; add the 2 whole piquillo peppers and puree until smooth. Transfer to a bowl and whisk in the mayonnaise, lemon juice and 2 tablespoons cilantro; season with salt and pepper.
• Divide the sliced chicken among the lettuce leaves; drizzle with the dressing. Top with the celery, almonds, the remaining sliced piquillo pepper and 1 tablespoon cilantro.

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.