I love guilt-free dinners more than probably anything. It justifies me eating more of it than is likely acceptable, and topping off that meal with a hefty portion of Ben & Jerry’s Late Night Snack. If you haven’t tried that kind, but have a potential affinity for chocolate-covered potato chips enveloped in vanilla ice cream and creamy caramel, then go pick a pint up right now. I’m not kidding.
Anyways, back to the food.
This is super good. And if you don’t want to eat your sandwich fillings between crispy lettuce leaves, just use bread and put the lettuce on as a topping. BUT IT’S NOT AS FUN! 🙂
What You Need:
- 6-8 large, full Romaine lettuce leaves
- 6-8 thin boneless chicken breasts
- 1/4 cup chopped pecans
- 1/2 cup chopped dried cranberries
- 1 cup chopped celery
- 1/2 cup chopped scallions
- 1 1/2 tbsp chopped fresh tarragon
- 1 1/2 cups plain Greek yogurt
- 1/2 tsp salt
- 1 tsp fresh ground black pepper
What You Do:
Cook the chicken in a medium pan with a tbsp of olive oil, covered, flipping after 5 minutes. Remove when cooked through and while it’s still moist – we don’t want dry chicken!
In a small saucepan on low heat, slowly toast the pecans, stirring in the pan frequently to keep them moving and keep them from burning. They’ll start to smell pretty pungent when they’re almost done. Be careful not to burn them.
Add the pecans, chopped cranberries, celery, scallions, salt and pepper to the chicken and mix thoroughly.
Add Greek yogurt and mix well.
Add the tarragon and mix well.
Place on lettuce leaves and wrap, and enjoy!
Pro Tip: Add a dab of honey mustard before wrapping these babies up for a little zing.