Last weekend I had one of those “use-up-existing-ingredients-to-make-a-meal” moments, which turned out very successful, if I say so myself. I decided to put a little twist to the traditional chicken salad sandwich by adding a few “special” ingredients and serving it in lettuce cups. The almonds add a little crunch and the sweetness of the grapes brings extra flavor to the dish. And as you may remember from my post about deviled eggs, mayo and I are not friends so I always use plain Greek-style yogurt instead. This recipe really couldn’t be any easier and it’s a healthier (but still delicious!) alternative to a classic comfort food.

Almond-Grape Chicken Salad Lettuce Wraps

Makes about 2.5 cups of chicken salad

• 1 cup cooked chicken breast, diced (or you can shred a rotisserie chicken)
• 1/2 cup celery, diced
• 1/2 cup plain Greek-style yogurt
• 3 Tbsp red grapes, halved
• 2 Tbsp slivered almonds
• 2 tsp lemon juice
• 2 tsp yellow mustard (or to taste)
• salt and pepper, to taste

Combine all ingredients in a bowl and mix well. Serve scoops of the mixture in lettuce cups (or endive spears would work well, too). Garnish with additional slivered almonds on top. Leftovers of the mixture can be used in a sandwich or served with crackers as a quick snack the next day.

Almond-Grape Chicken Salad