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| Prep Time | 20 minutes |
| Servings |
people (as an appetizer)
|
Ingredients
- 8 ounces roasted chicken shredded
- 1 ounce walnuts toasted and chopped
- 1/2 cup red grapes chopped
- 1/2 teaspoon dried tarragon or 1 1/2 teaspoons fresh
- 1/2 teaspoon dried rosemary or 1 1/2 teaspoons fresh
- 1 tablespoon fresh chives , minced
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon lemon juice
- 1 tablespoon olive oil
- salt and pepper , to taste
- 4 Bibb , or butter lettuce leaves, (rinsed and dried)
Ingredients
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Rate this recipe!
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Instructions
- In a medium bowl, combine the chicken, walnuts, grapes, tarragon, rosemary, and chives. Mix well.
- In a small bowl, mix together the mustard, lemon juice, and olive oil. Pour the dressing over the chicken mixture and stir to combine. Season to taste with salt and pepper.
- Spoon an equal portion of the chicken mixture into each lettuce leaf and serve.
Recipe Notes
Recipe adapted from The Paleo Diet Cookbook by Loren Cordain (John Wiley and Sons, Inc., 2011)