Yields: 4 servings
Ingredients
- 1½ pounds diced chicken breast roughly 3 boneless, skinless breasts
- ¼ cup finely chopped shallot
- 12 large lettuce leaves I like Boston, Bibb, or Butter lettuce for this
For the dressing:
- 1 ripe avocado ideally a medium-sized avocado
- 1 large garlic clove
- ½ packed cup fresh basil leaves
- ¼ cup chopped chives
- Juice of ½ lemon
- Juice of ½ lime
- ¼ teaspoon honey or agave
- Kosher salt
- Pinch of cayenne pepper optional
For serving: (optional)
- 1 cup fresh sprouts I prefer spicy sprouts, but any kind of sprouts will do.
- 1 jalapeño thinly sliced
- 2-3 baby radishes thinly sliced
- Lime wedges
Instructions
- Start by making the dressing. Place all the ingredients in the bowl of a food processor. Process until very smooth, scraping down the sides of the bowl a few times if necessary.
- Transfer the dressing to a mixing bowl. Add the diced chicken breast and shallot, and toss to combine. Taste and season with a little extra salt and cayenne pepper if necessary.
- Time to assemble your lettuce wraps! Pile chicken salad onto lettuce leaves. Top with sprouts and garnish with jalapeño and radish slices. Serve with lime wedges and go to town.