Low Carb Chicken Salad Lettuce Wraps


  • 1/4 cup raw sliced almonds or raw walnut halves

  • 2 cups 1/2-inch-diced cooked boneless skinless chicken breasts

  • 1 1/2 cups seedless red grapes halved

  • 3 medium stalks celery diced (scant 1 ½ cups)

  • 1 large green onion thinly sliced (about 3 tablespoons), or 2 small/medium green onions

  • 2 tablespoons chopped fresh dill

  • 1/4 cup tahini

  • 1/2 teaspoon kosher salt plus additional to taste

  • 1/2 teaspoon black pepper plus additional to taste

  • 1/8 teaspoon garlic powder plus additional to taste

  • 1 tablespoon apple cider vinegar

  • 5 tablespoons hot water plus additional as needed

  • Bib or romaine lettuce for serving!


  • Toast the nuts: Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 6 to 8 minutes (for almonds) or 8 to 10 minutes (for walnuts) until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. If using almonds, transfer to a small bowl; if using walnuts, transfer to a cutting board, then let cool a few minutes and roughly chop.

  • Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a large bowl.

  • In a small bowl, add tahini, salt, pepper, and garlic powder. Whisk to combine. Add the apple cider vinegar, then the hot water, and stir until smooth. Add additional hot water 1 tablespoon at a time, until you have a smooth, pourable sauce that seems like a thick dressing.

  • Pour the tahini mixture over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours. Serve piled inside lettuce cups and enjoy!


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