Greek Chicken Lettuce Wraps

this chicken salad is made without mayonnaise, instead using a dressing made from lemon juice and creamy raw cashews butter. serve in butter leaves or romaine or kale leaves.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the salad,, place chicken, cucumber and red onion in lage salad bowl and toss.. To make the dressing, place butter, lemon juice water and sea salt in a blender and blend on high until smooth and creamy.

Step 2

Pour the dressing over the salad and gently toss together.

Step 3

To assemble the wraps, place a few large spoonfuls of the chicken salad onto each lettuce leaf.

Step 4

Sprinkle with chopped parsley.

Step 5

Serve.

Step 6

To cook chicken, place 2 or 3 bone-in, skin-on organic chicken breasts in a 4-quart pot.

Step 7

Add 6 to 8 cups water, 1 small chopped onion, 1 chopped celery stalk, 2 teaspoons sea salt, 1 teaspoon whole black peppercorns, and a handful of fresh parsley. Cover and simmer for 30 to 40 minutes.

Step 8

Remove the chicken from the pot and set it on a plate to cool.

Step 9

Once the chicken is cool, chop or shred it and use as directed.