Friday, May 25, 2012

Tarragon Chicken Salad in Lettuce Cups

Carbs have not been my best friend with this Gestational Diabetes, but oh how I miss them!  I have been getting by with a couple of cookbooks I have never used until now.  This recipe comes from Suzanne Somers' Eat Great, Lose Weight.  I now wonder why I've waited so long to use her cookbooks, because every single meal I've made from them has been so delicious; Matt says some of his favorites yet!  This chicken salad was not only amazingly mouth-watering, but so easy to make too.  I cooked chicken up especially for this salad, but it would be a great meal to make using leftover chicken from a previous night's dinner.  If you're not being forced to restrict your carb intake, this would make a delicious sandwich!

What You Need:
  • 2 cups chopped cooked chicken (be sure to season well with salt and pepper before cooking)
  • 3 tablespoons mayonnaise (there's also a recipe for homemade mayo in this cookbook)
  • 3 celery stalks, finely chopped
  • 1/4 sweet onion (Maui or Vidalia), finely chopped
  • 1/2 red bell pepper, finely chopped (I had green, so that's what I used)
  • 2 tablespoons chopped fresh tarragon, or 1/2 tsp dried
  • Salt and freshly ground black pepper
  • 4-6 romaine lettuce leaves
  • 3 green onions, chopped
  • Sprigs of fresh tarragon for garnish, optional.
What You Do:
  1. Place all ingredients for chicken salad (first 7 ingredients) in a bowl and mix until well combined.  Adjust seasonings to your liking. 
  2. Place a large dollop of chicken salad in each lettuce leaf.  Garnish with green onions and tarragon.  Then fold it up like a taco and enjoy.
Makes 4-6 lettuce cups.  I think Matt and I got a little more than that out of it and had just a little left over.  So, it may be a good idea to double the recipe if cooking for four people, etc...

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