Cucumber Dill Chicken Salad Lettuce Wraps
Cucumber Dill Chicken Salad Lettuce Wraps
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cucumber Dill Dressing
- 1/2 cup mayonnaise, low sodium, low fat recommended
- 1/4 cup fresh dill, finely chopped
- 1/2 cup cucumber, peeled, seeded, and finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup celery, finely diced
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Serving
- 12 butter lettuce leaves, or romaine lettuce cups, washed and dried
- 1/4 teaspoon paprika, for garnish, optional
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
⏱️ 15 min
- 2
Remove chicken from the skillet and let it rest on a cutting board for 5 minutes. Once slightly cooled, shred or finely dice the chicken into bite-sized pieces. Set aside to cool completely.
⏱️ 10 min
- 3
While the chicken cools, prepare the dressing: In a medium bowl, combine mayonnaise, fresh dill, diced cucumber, minced red onion, diced celery, lemon juice, garlic powder, and onion powder. Stir well to combine.
⏱️ 8 min
- 4
Add the cooled shredded or diced chicken to the dressing mixture. Stir gently until the chicken is evenly coated. Taste and adjust seasonings if needed.
⏱️ 5 min
- 5
To assemble the wraps, spoon a generous amount of the chicken salad into each lettuce cup. Garnish with a sprinkle of paprika, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Dill Chicken Salad Lettuce Wraps
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cucumber Dill Dressing
- 1/2 cup mayonnaise, low sodium, low fat recommended
- 1/4 cup fresh dill, finely chopped
- 1/2 cup cucumber, peeled, seeded, and finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup celery, finely diced
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Serving
- 12 butter lettuce leaves, or romaine lettuce cups, washed and dried
- 1/4 teaspoon paprika, for garnish, optional
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
⏱️ 15 min - 2
Remove chicken from the skillet and let it rest on a cutting board for 5 minutes. Once slightly cooled, shred or finely dice the chicken into bite-sized pieces. Set aside to cool completely.
⏱️ 10 min - 3
While the chicken cools, prepare the dressing: In a medium bowl, combine mayonnaise, fresh dill, diced cucumber, minced red onion, diced celery, lemon juice, garlic powder, and onion powder. Stir well to combine.
⏱️ 8 min - 4
Add the cooled shredded or diced chicken to the dressing mixture. Stir gently until the chicken is evenly coated. Taste and adjust seasonings if needed.
⏱️ 5 min - 5
To assemble the wraps, spoon a generous amount of the chicken salad into each lettuce cup. Garnish with a sprinkle of paprika, if desired. Serve immediately.
⏱️ 2 min