Chicken Salad Lettuce Wraps

Chicken Salad Lettuce WrapFor our wine tasting parties, I do extensive research to pair our wine choice with some delicious food. For our rosé taste-off, I was happy to find that this wine pairs with a variety of dishes.

Some specific tidbits I picked up about pairing rosé is that it likes creamy and it likes salty.  So, I decided that one of my dishes would be a creamy, crunchy chicken salad lettuce wrap.

For the filling, I used Ina Garten’s recipe for tarragon chicken salad.  This is my go-to chicken salad recipe, but in making it so many times, I have learned that I have to make some slight adjustments in the ingredients and process for my tastes. The recipe uses roasted chicken breasts with the bone and skin.  Chop that up with a little olive oil, mayo, tarragon, celery, and salt and pepper, stir, and that’s it! I’ve tried it with many different herbs, but for rose, I stuck with tarragon. I also usually add a bit of Dijon mustard or mustard powder.

Chicken Salad Collage

During our rosé taste-off, I decided to keep our appetizers light, so I served the chicken salad as lettuce wraps instead of sandwiches.  I used butter lettuce to wrap because it is so tender.  The leaves are also small enough that you can eat one is only two or three bites, which was perfect for our small bites meal. The best part is, butter lettuce is sold with the root ball still in tact, so after I pulled the outer leaves from the head, I replanted it.  It is now bigger than the original size!

Butter Lettuce

If you are looking for a light lunch or tempting appetizer for a warm summer day, these chicken salad lettuce wraps are a perfect choice.  Enjoy!

(Serves 4 as an appetizer)Ingredients
2 boneless, skinless chicken breast halves
½ c. celery, diced small
¼ c. mayonnaise
1 tbs. chopped tarragon
1 tbs. minced onion (optional)
½ tsp. Dijon mustard (optional)
kosher salt and fresh ground pepper
olive oil1 head butter lettuce


  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with foil and place the chicken breasts, skin side up, on the prepared sheet. Drizzle a small amount of olive oil on the skin. Sprinkle them with a generous pinch of kosher salt and fresh ground pepper.
  3. Place the chicken breasts into the heated oven and roast for 45-50 minutes, until the chicken is cooked all the way through (when the inner temp reaches 165 degrees/when the juices run clear and the middle is no longer pink). Allow to cool completely.
  4. While the chicken is cooling, prep your vegetables. Cut the celery into ¼-inch dice, mince the tarragon and onion, if using. Pull the larger, outer leaves from the head of lettuce and rinse them clean. Allow to drain thoroughly.
  5. When the chicken is cool, pull the skin off and separate the meat from the bone. (Save the skin and bones for a stock.) Dice the chicken into ½-inch cubes and put into a medium bowl.
  6. Add the mayo, celery, tarragon, mustard and onion if using, and ½ tsp. of both salt and pepper. Mix to combine. Taste for seasoning.
  7. Serve the chicken salad wrapped in the lettuce leaves with your favorite cold beverage.

A link to this page has been posted on the following sites: Miz Helen’s Country Cottage 


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