Fast food! On a lettuce leaf! Simple, healthy ingredients make this salad one of the best things that ever happened to fast food! I really understand why people fly through the drive-thru at fast food joints when it’s time to eat. Life moves fast and so do you. What you need is an option that’s fast and easy to sling together without sacrificing health and time. Here’s just what you have been wanting and didn’t even know it!
This salad is one of my favorite fast and easy lunches. Most of the ingredients I have on hand in the pantry or freezer. Cranberries, canned chunked chicken breasts and nuts. Yes, I freeze nuts of all varieties to keep them fresh. Because of the oil in nuts, they can get rancid pretty quick. Have you ever been to the ballpark, ordered a bag of peanuts and popped a nasty one in your mouth? That’s a rancid nut! And it’s really gross. The flavor lingers and not in a good way! So freeze your nuts and never worry about that again!
And there’s no gluten in this “sandwich” either! I try to stay away from gluten when ever I can and I must say I feel better for it. I love to wrap protein of all kinds in lettuce leaves for lunch. Slide in an asparagus spear and a slice of red bell pepper along with your protein for crunch and color. Lunch doesn’t have to be heavy, or high in calories to be yummy. And it couldn’t be any faster than this!
A little chop and a little stir and lunch is ready!
Combine the chicken breast chunks, mayonnaise and mustard in a medium bowl and mix until all of the chicken is lightly coated. I rinse my chicken first by running water in the can over the chicken with the metal “lid” still in place. Then drain it by pressing the metal lid against the chicken. Do this a few times and it will cut down on the amount of sodium.
Add the cranberries, almonds, chives and celery and mix to combine.
Spoon the chicken salad into the lettuce leaves and serve with corn tortilla chips.
- 12.5 ounce can Premium Chunk Chicken Breast
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Dijon mustard
- 1/3 cup dried cranberries, rough chopped
- 1/3 cup roasted slivered almonds
- 1/4 cup chopped chives
- 1/4 cup diced celery
- 2 heads of baby romaine
- Combine the chicken breast chunks, mayonnaise and mustard in a medium bowl and mix until all of the chicken is lightly coated
- Add the cranberries, almonds, chives and celery and mix to combine.
- Spoon the chicken salad into the lettuce leaves and serve with corn tortilla chips.