Chicken Fruit Salad (Lettuce Wraps)
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Chicken Fruit Salad (Lettuce Wraps)
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This Chicken Fruit Salad is loaded with chicken, strawberries, mangoes, cucumbers and avocado marinated in sweet, tangy poppy seed dressing topped with toasted coconut and macadamia nuts. It can be served plain or in fresh lettuce wraps, buttery croissants or tender wraps. You can prep the chicken fruit salad ahead of time for a stress free, make ahead lunch or party appetizer that everyone will love!
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Ingredients
- 1 1/2 pounds chicken breast cut into bite size pieces
- 1/2 teaspoon salt
- 1 butter lettuce large head
Poppy Seed Dressing/Marinade
- 1/4 cup canola oil
- 1/4 cup sugar
- 2 tablespoon cider vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon sesame seeds
- 1/2 tablespoon poppy seeds
- 1 teaspoon onion dry, minced
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- sriracha dash, optional
Fruit/AvocadoSalad
- 1 pint strawberry chopped
- 1 Mango large, chopped
- 1 cucumber sliced and quartered
- 1 avocado large, chopped
- 2 tablespoons red onion diced
Garnish
- 1/2 cup macadamia nut crushed
- 1/4 cup coconut toasted, optional
Instructions
- Mix together Poppy Seed Dressing/Marinade ingredients then add 3 tablespoons of the dressing (reserve the rest) along with chicken to large freezer bag and marinate for 1 hour up to overnight.
- Heat a dash of olive oil in a large skillet. Add chicken, season with 1/2 teaspoon salt and cook until no longer pink.
- Combine cooked chicken, Fruit/Avocado Salad ingredients and reserved dressing to a large bowl, gently toss to combine. Chill for 1 hour up to overnight.
- (Optional) To toast coconut, spread coconut flakes in a single layer on a a baking sheet and bake at 350 degrees until just golden, about 5 minutes. Let cool completely.
- Meanwhile, dry roast macadamia nuts in large skillet over medium heat, tossing a few times until golden.
- To assemble, spoon Poppyseed Chicken Fruit filling into butter lettuce leaves, allowing any excess dressing to drip off. Garnish with macadamia nuts and toasted coconut flakes.
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