Sunday, April 19, 2009

rosemary chicken salad lettuce wraps

This is one of my favorite chicken salad recipes. I love the ones with grapes or pineapple or something unexpected, but this is a delicious alternative, especially if you're like me and can't get enough rosemary. This is a great recipe because you use plain yogurt instead of mayonnaise (original recipe calls for quarter cup of each, but you miss nothing when forgoing the mayo). I prefer chicken salad on the dry side, so feel free to adjust the amount of yogurt to your liking. I was inspired to make this this weekend because a friend reminded me of it when requesting the recipe. I've never served it this way (in lettuce wraps) usually opting for croissants, but I think this will be my new standard.




Rosemary Chicken Salad Lettuce Wraps
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1 teaspoon chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
head of iceberg lettuce

Combine all ingredients, stir well. Serve in a lettuce "bowl" or wrap.


recipe adapted from cookinglight.com

3 comments:

Mary and Justin said...

this sounds really good sis!

Lynne said...

It sounds amazing! I LOVE, LOVE rosemary also... can you make this for me this summer?!

BTW, all your food photos are lovely. They're really artistic.

Sarah Hutchison said...

Sis - this is the one I made for Joy's baby shower

Lynne - Of course I'll make it for you this summer :) !