Chicken Salad Patty Lettuce Wrap

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins

Directions

1

Cook your chicken breast in boiling water (or chicken broth for extra flavor) for 8-10 minutes or until the internal temperature is 165 degrees F. Dice your chicken breast into small cubes.

2

Mix your chicken, apple, celery, onion, and jalapenos with the veganaise, relish, mustard, salt, and pepper.

3

Mix in you eggs. Start with one egg, but if the mixture is not wet enough, then add another eggs. You will know if the mixture is wet enough when you are able to form a patty with the mixture.

4

Form chicken salad into 1/4 cup size patties (should be able to make 6-8 patties).

5

Heat a frying pan on medium, spray some avocado oil, and place formed patties on the frying pan. Cook the patty on each side for about 3-4 minutes until you see a nice golden-brown sear. Make sure to not disturb the patty so that the sear can form and keep the mixture in tact.

6

Wrap each patty with lettuce (or sandwhich thins if you do not care to be low carb / keto) and enjoy!

Category,

Ingredients

 2 chicken breast (4 oz each)
 1 small Fuji apple (diced)
 2 celery stalks (diced)
 1/4 cup red onion (diced)
 1 jalapeno (diced)
 1/2 cup veganaise (or regular lite mayo)
 2 tbsp relish (or chopped pickles)
 1 tbsp Dijon mustard
 2 eggs
 salt and pepper to taste
 1 head romaine lettuce
Nutrition Facts

Serving Size 6 servings

Servings 1


Amount Per Serving
Calories 155
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 95mg32%
Sodium 69mg3%
Potassium 338mg10%
Total Carbohydrate 7g3%
Dietary Fiber 2g8%
Sugars 4g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 2 chicken breast (4 oz each)
 1 small Fuji apple (diced)
 2 celery stalks (diced)
 1/4 cup red onion (diced)
 1 jalapeno (diced)
 1/2 cup veganaise (or regular lite mayo)
 2 tbsp relish (or chopped pickles)
 1 tbsp Dijon mustard
 2 eggs
 salt and pepper to taste
 1 head romaine lettuce

Directions

1

Cook your chicken breast in boiling water (or chicken broth for extra flavor) for 8-10 minutes or until the internal temperature is 165 degrees F. Dice your chicken breast into small cubes.

2

Mix your chicken, apple, celery, onion, and jalapenos with the veganaise, relish, mustard, salt, and pepper.

3

Mix in you eggs. Start with one egg, but if the mixture is not wet enough, then add another eggs. You will know if the mixture is wet enough when you are able to form a patty with the mixture.

4

Form chicken salad into 1/4 cup size patties (should be able to make 6-8 patties).

5

Heat a frying pan on medium, spray some avocado oil, and place formed patties on the frying pan. Cook the patty on each side for about 3-4 minutes until you see a nice golden-brown sear. Make sure to not disturb the patty so that the sear can form and keep the mixture in tact.

6

Wrap each patty with lettuce (or sandwhich thins if you do not care to be low carb / keto) and enjoy!

Chicken Salad Patty Lettuce Wrap

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