with Almonds, Croutons & Parmesan
Got 15 minutes? You'll whip up these lettuce wraps in a snap, thanks to our fully-cooked chicken breasts. Simple toss the chicken with Italian dressing, mayo, mustard, and Parmesan to make a leveled-up chicken salad. It’s loaded into baby lettuce leaves, then showered with crisp croutons, crunchy almonds, and even more Parm for a flavorful finishing touch.
Allergens
Utensils
Tags
Croutons
1 unit
Baby Lettuce
1 unit
Sous Vide Chopped Chicken
8 ounce
Italian Dressing
1.5 ounce
Parmesan Cheese
3 tablespoon
Mayonnaise
2 tablespoon
Tomato
1 unit
Dijon Mustard
1 teaspoon
Sliced Almonds
1 ounce
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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Wash and dry produce.
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Trim and discard root end from lettuce; separate leaves. Reserve 6 whole lettuce leaves (12 leaves for 4 servings); thinly slice 3-4 leaves. Dice tomato into ¼-inch pieces.
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Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, breaking up meat into pieces, until browned and warmed through, 2-3 minutes.
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Turn off heat; transfer to a plate and let cool slightly.
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In a large bowl, whisk together dressing, mayonnaise, and half the mustard (all for 4 servings) until combined.
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Add chopped lettuce, tomato, chicken, and half the Parmesan. Season with salt and pepper. Toss until everything is coated in dressing.
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Gently crush croutons in their bag.
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Divide reserved lettuce leaves between plates. Fill with chicken salad. Top with remaining Parmesan, almonds, and croutons. Serve.
540
kcal
Calories
39
g
Fat
7
g
Saturated Fat
17
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
32
g
Protein
120
mg
Cholesterol
1100
mg
Sodium
