Chicken Salad Lettuce Wrap by Ochsner Bariatric Program
1 pound skinless, boneless chicken breasts
1 cup plain Greek yogurt
½ cup baby carrots, chopped
1 medium green apple, chopped
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon paprika
1 pinch salt, to taste
4 leaves romaine lettuce
1. Boil the chicken breasts until cooked through. Cube chicken into bite-sized pieces.
2. In a medium or large bowl, mix together chicken, yogurt, carrots, and apples. Then season the chicken salad with garlic powder, ground black pepper, paprika, and a pinch of salt.
3. Serve chicken salad on top of a leaf of romaine lettuce.
Per serving: 210 calories, 11g carbohydrates, 31g protein