Chicken and Egg Salad Lettuce Wraps recipe – a simple, light and tasty meal
1 1/2-2 cup pull apart rotisserie chicken breast
4 large boiled eggs, chopped
1 cup frozen peas, defrosted (optional)
2 kosher pickles, diced
2 tablespoons mayo
1 teaspoon yellow mustard
1/2 tablespoon lemon juice
1/4 teaspoon ground black pepper
salt to taste
1 Butterhead lettuce
Use any leftover chicken breast such as oven-roasted chicken or even boiled, however, my favourite is rotisserie. Take the skin off and pull the chicken breast meat off. Shred and pull apart with two forks or with your hands. Place in a large mixing bowl.
Boil eggs for 6 minutes in boiling water. Submerge eggs in cold water, break them a bit and leave for 5 minutes before peeling. Peel eggs and chop into small pieces. Add eggs to the mixing bowl.
Add diced pickles, lemon juice, a dash of salt and pepper, then mix it by tossing it.
Now, add mayo and mustard and mix it to coat everything very well. Keep salad in the fridge before serving.
Wash and separate butter lettuce or any lettuce on hand and add about 2 tablespoons of the salad in the middle of the lettuce cup.
I like garnishing it with a dash of black pepper and sweet paprika or red hot chili pepper flakes. This really depends on your personal preference.
The salad can be refrigerated and in air tight container for up to 3 days.
If you do not like peas, please omit or add corn/carrots.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.