Cranberry Pecan Chicken Salad Lettuce Wraps with Everything Bagel Seasoning

These lettuce wraps are the perfect light meal when you’re craving something quick, flavorful and satisfying. Tender diced chicken breast gets tossed with creamy mayonnaise, tangy mustard, sweet dried cranberries and crunchy pecans to create a next-level chicken salad. Served in crisp baby lettuce cups and finished with a shower of crispy fried onions and everything bagel seasoning, every bite is a delightful mix of textures and tastes.

Best of all, this recipe comes together in just 15 minutes, making it an ideal choice for busy weeknights or a refreshing lunch. The combination of savory, sweet and crunchy elements will have everyone reaching for seconds. Plus, it’s carb-conscious and packed with protein, so you can feel good about what you’re eating.

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Ingredients

10 ounce Organic Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the baby lettuce. Pat the chicken dry with paper towels and dice into ½-inch pieces.
2. In a medium bowl, combine the diced chicken, mayonnaise, smoky mustard, dried cranberries, pecans, half of the everything bagel seasoning, a drizzle of olive oil and a pinch of black pepper. Mix well.
3. Trim the root end from the lettuce and separate into individual leaves. Reserve six large leaves (or 12 for 4 servings). Thinly slice or tear the remaining lettuce and add it to the chicken salad mixture. Toss until evenly combined.
4. Divide the reserved lettuce leaves among plates. Spoon the chicken salad into each leaf. Top with the remaining everything bagel seasoning and crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use rotisserie chicken instead of chopped chicken breast?

Yes, you can substitute with shredded rotisserie chicken. Just make sure it’s fully cooked and diced or shredded into small pieces.

How do I store leftovers?

Store the chicken salad separately from the lettuce leaves and toppings. Keep in an airtight container in the refrigerator for up to 2 days. Assemble just before serving.

Can I make this recipe nut-free?

Absolutely! Omit the pecans or replace them with sunflower seeds or pumpkin seeds for a nut-free version.