Peach-Basil Chicken Salad Lettuce Wraps

Crisp lettuce cups stand in for bread in this no-cook chicken salad built for warm-weather lunches. Ripe peaches and fresh basil brighten shredded chicken with a honey-Dijon Greek yogurt dressing and celery crunch.

Serves 4 · 20 min prep

Estimate for one serving

• 320 cal
• 34g protein
• 16g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 3 cups cooked shredded chicken breast
• 2 large ripe peaches
• 2 celery stalks
• 1/4 cup red onion
• 1/3 cup fresh basil
• 1/2 cup plain Greek yogurt
• 2 Tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 Tbsp lemon juice
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 12 large butter lettuce leaves
• 1/4 cup toasted sliced almonds

Instructions

1. 1Pat the shredded chicken dry if needed and place in a medium bowl so the dressing clings well.
2. 2Dice the peaches into 1/2-inch pieces, discarding pits. Thinly slice celery and finely dice the red onion. Chiffonade the basil.
3. 3In a separate bowl whisk Greek yogurt, mayonnaise, Dijon, lemon juice, honey, salt, and pepper until smooth and slightly tangy-sweet.
4. 4Add peaches, celery, onion, and most of the basil to the chicken. Pour the yogurt dressing over and fold gently until everything is evenly coated without crushing the fruit.
5. 5Taste and adjust salt or lemon if the peaches are very sweet. Chill the salad 10 minutes so flavors marry while you prep the lettuce.
6. 6Wash and thoroughly dry the butter lettuce leaves; select the largest cup-shaped ones for sturdy wraps.
7. 7Spoon chicken-peach salad into each lettuce cup, dividing evenly. Sprinkle toasted almonds and remaining basil over the tops.
8. 8Arrange three wraps per plate or pack in a shallow container with parchment between layers for work-friendly lunches. Serve immediately or keep chilled up to one day.