Recipe: Chicken Salad Lettuce Wraps with Apples, Almonds, and Grapes (make ahead)

CHICKEN SALAD WRAPS WITH
APPLES, ALMONDS, AND GRAPES
"These clever wraps taste just as good at home as they do when we're out and about. Bursting with protein and fresh produce, they're a tasty and nutritious alternative to PB & J. Bread often gets soggy if you make sandwiches ahead, but when you make lettuce wraps, there's no chance of that. There is a high chance of intense flavor satisfaction, though. I like those odds."



"Choose a sturdy lettuce or a soft cabbage so it will hold your filling without breaking."

2 cups cubed cooked chicken
1/2 cup red grapes, halved
1 cup diced apple
2 scallions, chopped
1/2 cup mayonnaise, preferably homemade
2 teaspoons apple cider vinegar
1/4 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
4 to 8 large lettuce or napa cabbage leaves
2 tablespoons sliced almonds

In a large bowl, combine the chicken, grapes, apple, and scallions.

In a small bowl, whisk together the mayonnaise, vinegar, thyme, and black pepper. Pour the dressing over the chicken mixture and toss to coat. Serve immediately or cover the bowl and refrigerate until ready to serve.

Divide the chicken salad mixture among four plastic containers with lids, packing the lettuce or cabbage leaves separately. Top each salad portion with a sprinkling of sliced almonds.

Before eating, diners can portion out the salad onto the lettuce leaves and roll up, burrito-style.

TO MAKE IT AHEAD:
The chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.

Makes 4 servings
Used by permission to Recipelink.com from Harvard Commons Press
Source: Good Cheap Eats By Jessica Fisher