with Tomato & Parmesan
These lettuce wraps make a perfect light meal for that satisfied-but-not-stuffed feeling. You’ll toss tender, garlicky chicken with creamy lemon-basil dressing and juicy diced tomato, load it all into crisp baby lettuce leaves, then shower with nutty Parmesan cheese and a squeeze of fresh lemon juice. Serve it up in a quick 20 minutes!
Allergens
Utensils
Tags
Baby Lettuce
1 unit
Chopped Chicken Breast
10 ounce
Lemon
1 unit
Parmesan Cheese
3 tablespoon
Mayonnaise
2 tablespoon
Tomato
1 unit
Garlic Powder
0.25 teaspoon
Basil Paste
1 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Transfer chicken to a medium bowl (large bowl for 4 servings) and set aside to cool slightly.
Wash and dry produce.
Trim and discard root end from lettuce; separate leaves. Thinly slice 1-2 small center leaves until you have ⅓ cup shredded lettuce (⅔ cup for 4 servings). Dice tomato into ½-inch pieces. Zest and quarter lemon.
To bowl with chicken, add ¼ tsp garlic powder (½ tsp for 4 servings). (Be sure to measure the garlic powder; we sent more!) Stir until thoroughly combined.
Add shredded lettuce, tomato, mayonnaise, basil paste, juice from one lemon wedge (two wedges for 4), and as much lemon zest as you like. Stir until thoroughly combined. Taste and season with salt and pepper if desired.
Divide lettuce leaves between plates; fill with chicken salad. Sprinkle with Parmesan. Serve with any remaining lemon wedges on the side.
420
kcal
Calories
26
g
Fat
5
g
Saturated Fat
10
g
Carbohydrate
4
g
Sugar
4
g
Dietary Fiber
37
g
Protein
140
mg
Cholesterol
310
mg
Sodium
plus Honey Dijon Dressing & Lemony Toasted Panko