I can’t say chicken salad is something that makes a regular appearance around here. But when it does, it never takes on the traditional flavor or appearance. That’s more because I’m usually cleaning out the crisper when I make it.
But the other day, I decided to switch things up and give my stand-by chicken salad a purposeful mediterranean profile with olives, capers and a strong lemon flavor along with a few other add-ins. And since I swapped out the usual calorie-laden mayonnaise binder for some olive oil and Greek yogurt, go ahead and make a few fat wraps and eat up (if your a lemon fan like me, add an extra wedge to squeeze on top)!
One small tip before you grab the recipe—you can pretty much use anything for the wrap portion, but I like butter leaf lettuce because it’s sweeter and it’s pliable enough to roll without cracking. If you want to make this for a packed lunch, give it one last wrap with some rice paper to hold it all together.
- 2 cups (9 oz) cubed grilled chicken breast
- 1 cup (5 oz) sliced deli olives
- 1 cup (6 oz) diced cucumber, about 1 large
- 1/3 (1 1/2 oz) cup diced red onions
- 3 tablespoons chopped fresh parsley
- 1 tablespoon capers
- 4-5 tablespoons lemon juice
- 4 tablespoons Greek yogurt
- 2 tablespoons olive oil
- 1 butter lettuce head
Mix and combine all ingredients except the butter lettuce until well blended. Add salt and pepper to taste.
Remove a butter lettuce from the head. Fill center with mixture, pull edges together and tie with chive.
Serve with watercress and lemon slice.