Almond Butter Chicken Salad Lettuce Wrap

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Onions

  Raw

  ½ medium or 55g

• Apples

  With skin

  1 medium or 182g

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  ¼ cup or 38g

• Almond butter

  Nuts, plain, without salt added

  2 tbsp or 32g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  4 leaf, large or 60g

Directions

1. Bring a pot of water to a boil. Add chicken breast and boil for 12-15 minutes, or until cooked through and no longer pink. Remove from water, drain, and season with salt and pepper. Chop into bite-sized pieces and set aside.
2. Chop the onion, apple, and grapes, then mix together. Add the chicken and combine.
3. Add almond butter to the mixture and stir until well combined.
4. Carefully remove large lettuce leaves without breaking. Scoop spoonfuls of the mixture into the lettuce and roll. Serve immediately.