with Grape Tomatoes & Crispy Panko
These lettuce wraps make a perfect meal for that satisfied-but-not-stuffed feeling. You’ll toss juicy seared chicken with shredded lettuce, mayo, pesto, and juicy grape tomatoes. Load it all into crisp baby lettuce leaves, then shower with buttery panko breadcrumbs for crunchy contrast; serve it up in a quick 20 minutes!
Allergens
Utensils
Tags
Baby Lettuce
1 unit
Chopped Chicken Breast
10 ounce
Pesto
4 tablespoon
Grape Tomatoes
4 ounce
Mayonnaise
2 tablespoon
Panko Breadcrumbs
0.25 cup
Cooking Oil
1 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Turn off heat. Transfer chicken to a large bowl; set aside to cool slightly. Wipe out pan.
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add panko; season with salt and pepper. Cook, stirring constantly, until golden brown, 2-4 minutes.
Wash and dry produce.
Halve tomatoes. Trim and discard root end from lettuce. Reserve 6 large leaves for serving (12 leaves for 4 servings); thinly slice remaining lettuce.
To bowl with chicken, add tomatoes, shredded lettuce, pesto, and mayonnaise; stir until thoroughly combined. Taste and season with salt and pepper if desired.
Divide reserved lettuce leaves between plates; fill with pesto chicken salad. Top with toasted panko and serve.
540
kcal
Calories
36
g
Fat
8
g
Saturated Fat
14
g
Carbohydrate
4
g
Sugar
3
g
Dietary Fiber
36
g
Protein
145
mg
Cholesterol
430
mg
Sodium
