Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
5
Low
Nutrition per serving
Calories468.9 kcal (23%)
Total Fat26.6 g (38%)
Carbs19.8 g (8%)
Sugars4.1 g (5%)
Protein38 g (76%)
Sodium603.4 mg (30%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
If you don't have leftover chicken breast, you can easily poach it in salted hot water(just simmering) for about 18-20 minutes, or until coooked through.
Step 2
Chop the chicken into chunks and dump them in a bowl. I like to use a hand mixer to shred it, but feel free to use a fork, or your hands.
Step 3
When the chicken is room temperature or even cold, add the celery, onion, mayo, yogurt, capers, cranberries, cashwes, parsley, salt and turmeric amd whip them together using the hand mixer or just a spoon. Taste for salt and add more if needed, as well as a touch of freshly ground black pepper. Remember, salt is your best friend here, add enough!
Step 4
Dump a big spoonful (or several) of the chicken salad on top of a tortilla wrap and some butter lettuce. Wrap it up and you're done.
Step 5
Store the salad in the fridge, and you will have a healthy, fast lunch for the next couple of days.
Notes
11 liked
1 disliked
Delicious
Easy
Makes leftovers
Crispy
Fresh