With the warmer weather rolling in, I find myself more willing to eat a cold lunch. This Apple Chicken Salad, either rolled into a lettuce leaf wrap or scooped onto a bed of shredded lettuce, is one of my summer favorites! It’s easy to pack, making for a great lunch on the go!
Apple Chicken Salad
Ingredients
- 2 tbsp PB2 Powdered Peanut Butter **
- 1 lb, Boneless/skinless Chicken Breasts, either baked and cut into small pieces or cooked and shredded (click for my favorite way to cook chicken for shredding, opens in a new tab)
- 1 medium apple, any sweet red apple variety will do, chopped into small pieces
- 3/4 cup, Seedless Red Grapes, halved or quartered
- 1 (5.3 oz) container of Non-Fat Plain Greek Yogurt
- 2 tbsp Honey
- 1/2 cup, Diced Walnuts
- 12 outer leaves of Romaine Lettuce
** You can use 2 tbsp of any nut butter in this recipe. The PB2 has the advantage of reduced fat and calories, but the natural nut butters provide healthy fats that should also be welcome in your nutrition. If you choose to use a natural nut butter, be sure to account for the added calories in your food journal.
Directions
Combine all ingredients except lettuce leaves in large bowl. Once thoroughly combined, spoon mixture onto whole lettuce leaves for wraps OR onto a bed of lettuce for a salad. Use two large outer leaves of lettuce per serving.
Recipe makes 6 servings with 228 calories, 8g fat, 16g carbs, and 23g protein per serving.
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