Chicken Salad Lettuce Wraps Food

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ITALIAN CHICKEN SALAD IN LETTUCE CUPS



Italian Chicken Salad in Lettuce Cups image

Provided by Giada De Laurentiis

Categories     main-dish

Time 48m

Yield 12 servings

Number Of Ingredients 10

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Steps:

  • Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
  • Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
  • Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil
  • Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
  • Yield: 1 3/4 cups

GINGERY CHICKEN SALAD LETTUCE WRAPS



Gingery Chicken Salad Lettuce Wraps image

Poaching chicken with ginger, coriander and scallions and then tossing it in a chili-ginger dressing infuses it with tons of spicy, tangy, herbal flavor. Serving the salad in lettuce cups keeps it light and refreshing.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 coins fresh ginger
2 sprigs coriander
3 scallions
1 small carrot, halved
1 1/2 pounds skinless chicken breasts halves, on the bone
4 cups chicken broth, homemade or low-sodium canned
2 kirby cucumbers, seeded and diced
1/4 medium jicama, peeled and diced
1/2 cup cilantro leaves, roughly chopped
1 cup grape tomatoes, halved
1 scallion (white and green), thinly sliced
1/4 cup toasted cashews, chopped
Low-Fat Ginger Dressing, recipe follows
1 head Boston lettuce, leaves
1 lime, juiced (about 2 tablespoons)
1 tablespoon freshly grated peeled fresh ginger
1 tablespoon soy sauce
1 teaspoon Asian chili paste, such as sambal oelek
2 teaspoons Southeast Asian fish sauce
1/4 teaspoon kosher salt
1 tablespoon broth from poaching chicken
2 tablespoons extra-virgin olive oil

Steps:

  • Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.
  • Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.
  • Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

Nutrition Facts : Calories 375 calorie, Fat 16 grams, SaturatedFat 3 grams, Carbohydrate 14 grams, Fiber 4 grams, Protein 45 grams

FRESH ASIAN CHICKEN SALAD WRAPS



Fresh Asian Chicken Salad Wraps image

Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. ** Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. ** A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix.

Provided by HokiesMom

Categories     Lunch/Snacks

Time 20m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 13

3 cups chicken, cooked and shredded
4 green onions, finely chopped
1 cup cabbage, finely shredded (I like to use a mix of green and purple cabbage)
1/2 cup carrot, shredded
3 tablespoons seasoned rice vinegar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon water
1 garlic clove, halved
1/4 teaspoon ground ginger
1/4 teaspoon ground pepper
6 lettuce leaves (I prefer Romaine)
6 whole wheat tortillas (8 inch size)

Steps:

  • In a large bowl, combine the chicken, onions, cabbage, and carrot.
  • For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
  • Pour the dressing over the chicken and vegetables and toss to coat well.
  • Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.

Nutrition Facts : Calories 244.9, Fat 10.2, SaturatedFat 0.9, Sodium 476.2, Carbohydrate 34.5, Fiber 1.2, Sugar 7.1, Protein 5.3

EASY CHICKEN SALAD LETTUCE WRAPS



Easy Chicken Salad Lettuce Wraps image

These chicken salad lettuce wraps truly are easy to make. But adding tarragon and red grapes gives the dish a definite bistro-style appeal.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield Makes 2 servings, 3 wraps each.

Number Of Ingredients 6

2 Tbsp. KRAFT Real Mayo
1 tsp. lemon juice
1 tsp. dried tarragon leaves
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/2 cup seedless red grapes
3 large iceberg lettuce leaves, torn in half

Steps:

  • Mix mayo, lemon juice and tarragon in medium bowl. Add chicken and grapes; mix lightly. Cover.
  • Refrigerate at least 30 minutes.
  • Spoon chicken salad evenly over lettuce leaves; roll up.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g

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