Pesto Chicken Salad Lettuce Wraps

with Tomato & Crispy Panko

Allergens: Milk, Eggs, Wheat

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Baby Lettuce

    1 unit

  • Chopped Chicken Breast

    10 ounce

  • Pesto

    4 tablespoon

  • Mayonnaise

    2 tablespoon

  • Tomato

    1 unit

  • Panko Breadcrumbs

    ¼ cup

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Open package of chicken* and drain off any excess liquid.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

  • Turn off heat. Transfer chicken to a large bowl; set aside to cool slightly. Wipe out pan.

2

  • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add panko; season with salt and pepper. Cook, stirring constantly, until golden brown, 2-4 minutes.

3

  • Wash and dry produce. 

  • Dice tomato. Trim and discard root end from lettuce. Reserve 6 large leaves for serving (12 leaves for 4 servings); thinly slice remaining lettuce.

  • To bowl with chicken, add tomato, shredded lettuce, pesto, and mayonnaise; stir until thoroughly combined. Taste and season with salt and pepper if desired.

4

  • Divide reserved lettuce leaves between plates; fill with pesto chicken salad. Top with toasted panko and serve.