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Soy Citrus Chicken Salad Lettuce Wraps

These Soy Citrus Chicken Salad Lettuce Wraps make for an awesome lunch or light & crisp dinner! They'll quickly become a family favorite.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Dana Sandonato

Ingredients

  • 6 boneless skinless chicken thighs
  • 2 tablespoons of sesame oil
  • Sea salt and ground black pepper
  • 2 scallions sliced thin
  • 1/2 cup julienned carrot sticks
  • 1 cup of red seedless grapes halved
  • 1/2 cup slivered almonds toasted
  • 1/2 cup mayonnaise
  • 2 tablespoons of low sodium Kikkoman soy sauce
  • 2 tablespoons of grated ginger
  • The juice of 1/2 a lemon
  • 6 medium or large leaves of Bibb lettuce rinsed and patted dry

Instructions

  • CHICKEN
  • Pre-heat the oven to 375 degrees F.
  • Arrange the chicken thighs in a baking dish.
  • Brush with sesame oil and sprinkle a bit of sea salt and ground black pepper. Add a splash of water to the bottom of the baking dish to prevent burning or drying out.
  • Cover and bake for approx. 25-30 minutes, or until juices run clear.
  • Once the chicken is cooked, transfer to a plate and place in the freezer to quickly cool it off.
  • Once cooled, chop into cubes and set aside.
  • DRESSING
  • Whisk together the mayonnaise, soy sauce, ginger, and lemon juice.
  • SALAD
  • In a large bowl, toss the chicken, carrots, grapes, toasted almonds, and scallions. Then drizzle with the dressing and toss to coat.
  • Carefully spoon the chicken salad mixture into the Bibb leaves and serve.