Description
A spicy, creamy, and satisfying salad with shredded chicken, finely chopped vegetables, and Frank’s hot sauce, wrapped in crisp romaine lettuce. Perfect as a bold, no-carb alternative to traditional wraps.
Ingredients
6 1/2 oz cooked chicken breast (rotisserie or canned preferred)
1/4 cup red onion
1/2 celery stalk
1 baby carrot
1/4 cup mayonnaise
1/4 cup Frank’s RedHot sauce (or similar)
6 baby romaine lettuce leaves
Light blue cheese dressing, optional (for drizzling)
Instructions
Cube or use pre-cooked chicken breast/canned chicken
Chop red onion, celery stalk (discard core, save leaves), and baby carrot in a mini chopper or food processor until finely diced
Add chicken to the mini chopper and pulse briefly to combine and slightly shred the chicken into the vegetable mixture
Arrange lettuce leaves on a plate, fill with chicken-vegetable mixture, and garnish with reserved celery leaves and red onion pieces
Drizzle with optional blue cheese dressing if desired
Notes
Use a mini chopper for even vegetable consistency
Adjust hot sauce to personalize spice level
Optional add-ons: shredded cooked chicken, crispy fried onions, or crumbled blue cheese as topping
Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 10
- Category: Main Dishes
- Method: Chopping
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 262
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 85mg