Chicken and Grape Salad Lettuce Wraps

(courtesy of Grace Keating, Nevada winner, 2014 Healthy Lunchtime Challenge. Serves 4 to 6)

1 pound boneless, skinless chicken breasts

1 cup red or green grapes, halved

2 tablespoons onion, minced

2 tablespoons red bell pepper, diced

½ cup plain nonfat Greek yogurt

½ cup nonfat sour cream

1¼ teaspoons fresh lemon juice

½ teaspoon curry powder

Salt and pepper, to taste

Whole lettuce leaves

Dried cranberries, for garnish

Preheat grill. Cook chicken for about 10 minutes on each side, until cooked through. Let cool, then dice into 1-inch cubes. In large bowl, mix chicken with grapes, onion, and red pepper.

In separate bowl, whisk together yogurt, sour cream, lemon juice, curry powder, salt, and pepper. Pour over chicken-grape salad and mix thoroughly.

On top of lettuce leaves, scoop ¼-cup servings of chicken and grape salad. Garnish with dried cranberries. Enjoy!

SCROLL TO TOP