with Tomato & Parmesan
We love a lettuce wrap! The crisp romaine crunch, the perfectly cradled filling, and that satisfied-but-not-stuffed feeling afterward. This version features traditional Greek salad ingredients like tomato and spicy green pepper tossed with tender chicken in a creamy, herby Greek vinaigrette and showered with Parm.
Allergens
Utensils
Tags
Baby Lettuce
1 unit
Greek Vinaigrette
1.5 ounce
Long Green Pepper
1 unit
Parmesan Cheese
3 tablespoon
Mayonnaise
2 tablespoon
Fully Cooked Chicken Breasts
1 unit
Tomato
1 unit
Dried Oregano
0.33 teaspoon
Garlic Powder
1 teaspoon
Black Pepper
teaspoon (tsp)
Salt
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
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Wash and dry produce.
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Pat chicken dry with paper towels; dice into ½-inch pieces. Dice tomato into ½-inch pieces. Core, deseed, and dice green pepper into ¼-inch pieces. Trim and discard root end from lettuce; separate leaves.
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In a large bowl, combine vinaigrette, mayonnaise, garlic powder, ½ tsp oregano (1 tsp for 4 servings), and a drizzle of olive oil (large drizzle for 4). Season with salt and pepper.
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Add chicken, tomato, and green pepper to bowl with dressing; toss to coat. Taste and season with salt and pepper.
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Divide lettuce leaves between plates and fill with chicken salad. Sprinkle with Parmesan. Serve.
460
kcal
Calories
29
g
Fat
6
g
Saturated Fat
13
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
33
g
Protein
125
mg
Cholesterol
980
mg
Sodium
