Poultry, Soups & Stews
No Mayo Chicken Salad Lettuce Cups

2 tablespoons fresh squeezed lemon juice (about 1 lemon) 1 tablespoon canola oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon sugar 1 tablespoon fig or apple cider vinegar 1 teaspoon Worcestershire sauce

1 tablespoon ranch dressing 1/4 cup thick non-fat Greek yogurt 4 cups diced cooked chicken breast (see note) 1/2 cup finely diced celery 1/2 cup finely diced yellow or white onion 1/2 cup finely diced yellow, red, or orange bell pepper (optional) Fresh cilantro and lime wedges

In a large bowl, whisk together the lemon juice, oil, salt, pepper, sugar, vinegar, and Worcestershire sauce until well blended. Add the ranch dressing and the Greek yogurt, and whisk until smooth.

Add the chicken and mix with your hands, squeezing to break up the chicken and blend in the dressing. Gently mix in the celery, onion, and bell pepper. Cover and refrigerate for at least 30 minutes.

Spoon into lettuce leaf cups or into a sandwich, and garnish with fresh cilantro and lime wedges.

Notes

This salad works just as well with turkey, light meat or dark or a combination, and it freezes well (remix it after thawing to redistribute the juices), and is also great for sandwiches.