Asian Chicken Salad Lettuce Wraps
This tasty Asian-inspired Chicken salad served inside a crunchy lettuce wrap is the perfect healthy meal idea that's easy to make ahead!
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Ingredients
For the chicken salad:
- 2 cups cooked chicken, chopped
- 10.5 ounce mandarin oranges, liquid drained
- 2 stalks celery, finely chopped
- 2 large carrots, shredded
- 1 cup shredded cabbage
- 2 green onions, chopped
- ¼ cup sliced almonds, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 head Iceberg lettuce
Sesame Ginger Dressing:
- ¼ cup rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons sesame seeds
- 1 ½ teaspoons brown sugar or honey
- 1 teaspoon grated fresh ginger
- ½ garlic clove, grated
- 1 teaspoon sesame oil
Instructions
Make the dressing:
- In a lidded jar or medium bowl combine the dressing ingredients. Place the lid onto the jar and seal. Shake to combine and refrigerate until ready to use, for up to 1 week.
Make the chicken salad:
- In a large bowl, combine the cooked chicken, mandarin oranges, celery, carrots, cabbage, almonds, green onions, salt, and pepper. Cover and refrigerate for up to 2 days, and toss with the dressing when ready to serve. Add ½ cup dressing and toss to combine.
Make the lettuce wraps:
- Layer two iceberg lettuce leaves to build a base for the chicken salad. Scoop ¾ cup of the chicken salad on top of the lettuce. Fold the sides over and then onto itself to wrap it tightly. Alternatively, with the smaller inner leaves, you can simply build lettuce cups and fold them in half to enjoy them like a taco.
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 9g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 648mg | Potassium: 498mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1931IU | Vitamin C: 28mg | Calcium: 101mg | Iron: 2mg
