Grape Chicken Salad Lettuce Wraps

Sweet grapes have long brightened American chicken salad, turning simple roast into a lunchtime favorite. Here shredded chicken meets crisp apple, fresh herbs, and a tangy yogurt-mayo dressing, all scooped into cool butter lettuce cups with toasted almonds.

Serves 4 · 20 min prep

Estimate for one serving

• 295 cal
• 28g protein
• 18g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 cups cooked shredded chicken breast
• 2 cups halved red and green grapes
• 1 medium crisp apple
• 2 celery stalks
• 1/4 cup chopped fresh dill
• 3 tbsp fresh chives
• 12 large butter lettuce leaves
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/3 cup toasted sliced almonds
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp celery seed

Instructions

1. 1If the chicken is not already shredded, pull it into bite-size strands while still slightly warm so it stays moist. Place it in a large mixing bowl.
2. 2Halve the grapes and dice the apple into small cubes, leaving the skin on. Thinly slice the celery on the bias for crunch and color.
3. 3In a separate small bowl whisk the Greek yogurt, mayonnaise, Dijon, lemon juice, salt, pepper, and celery seed until the dressing is creamy and smooth.
4. 4Pour the dressing over the chicken and fold gently until every strand is coated. The mixture should look lightly dressed, not swimming.
5. 5Add the halved grapes, diced apple, sliced celery, chopped dill, and chives. Fold again so the fruit and herbs are evenly distributed without crushing the grapes.
6. 6Taste and adjust salt or lemon if needed. The salad should taste bright, herby, and lightly sweet from the fruit. Chill 10 minutes if time allows for flavors to settle.
7. 7Separate and wash the butter lettuce leaves, then pat them completely dry so the wraps stay crisp. Lay them out like little cups.
8. 8Spoon the grape chicken salad into each lettuce leaf, top with a sprinkle of toasted almonds, and serve right away as hand-held High-Protein lunch wraps.