June Recipe: Greek Chicken Salad Lettuce Wraps




11⁄2 pound boneless, skinless chicken breasts 1⁄2 cup plain, nonfat Greek yogurt
1⁄4 cup light sour cream
1 tablespoon lemon juice

1 tablespoon fresh dill, chopped small salt, to taste
black pepper, to taste
1 red bell pepper, diced

1⁄4 cup diced red onion
1⁄4 cup slivered almonds
1⁄4 cup sliced kalamata olives 1⁄2 cup reduced-fat Feta cheese 10 Bibb lettuce leaves


Place the chicken breasts in a pot large enough to hold them all, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches. Add two dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat.

When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165o F.

Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred or dice it and set aside.

Meanwhile, in a medium mixing bowl stir together the yogurt, sour cream, lemon juice, dill, salt, and pepper. Add the rest of the ingredients and the chicken and toss gently to combine.

Spoon a 1⁄2 cup of chicken salad into each bibb lettuce leaf and serve two wraps per person.

Prep Time: 25 minutes Cook Time: 15 minutes

Recipe Courtesy of Popculture.com is the nation’s go-to source for all things pop culture and speaks to fans that eat, sleep and play amidst today’s prevailing trends and provides an authentic, one-of-a-kind view of the contemporary landscape.

Nutrition Facts: Yield: 5 servings | Serving Size: 2 lettuce wraps

Calories 233 | Fat 10g | Cholesterol 78g | Sodium 460mg Carbohydrates 5g | Fiber 1g | Sugar 3g | Protein 29g