Chicken Salad Lettuce Wraps with Yogurt Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and creamy chicken salad wrapped in crisp lettuce leaves, combining tender chicken with a tangy yogurt dressing. This American-inspired no-cook recipe (gluten free, low carb), ready in about 15 minutes, pairs cooked shredded chicken breast, plain Greek yogurt, celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 American cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 cups cooked shredded chicken breast with 1/2 cup plain Greek yogurt, stirring until the chicken is evenly coated.
  2. Step 2: Add 1 finely diced celery stalk, 1/2 cup halved red grapes, and 1/4 cup chopped toasted walnuts to the bowl; mix gently to distribute.
  3. Step 3: Stir in 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard to add tang and depth.
  4. Step 4: Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, mixing well to balance the flavors.
  5. Step 5: Spoon the chicken salad evenly into 8 large butter lettuce leaves, using them as natural wraps.
  6. Step 6: Serve immediately or refrigerate for up to 2 hours before serving to allow flavors to meld.

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