About this recipe

I developed this version after adapting a Pampered Chef pamphlet recipe and making a few changes to suit my taste. I swapped the chicken tenders for boneless, skinless chicken thighs, increased the soy sauce for depth, and used freshly grated ginger and lemon juice in place of a pre-made spice rub. Red grapes and toasted slivered almonds add sweetness and crunch; mayonnaise adds creaminess while the soy and citrus brighten the whole dish.

The wraps are surprisingly filling despite their light appearance. I prefer Boston Bibb lettuce for its tender, mild leaves that don’t taste like “dirty water,” as I sometimes find with romaine or iceberg. Use whichever soft lettuce you like, but Bibb works particularly well for wrapping without tearing.

Recipe details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6
• Author: Dana Sandonato

Ingredients

• 6 boneless, skinless chicken thighs
• 2 tablespoons sesame oil
• Sea salt and ground black pepper, to taste
• 2 scallions, sliced thin
• 1/2 cup julienned carrot sticks
• 1 cup red seedless grapes, halved
• 1/2 cup slivered almonds, toasted
• 1/2 cup mayonnaise
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons grated fresh ginger
• Juice of 1/2 a lemon
• 6 medium or large leaves of Bibb lettuce, rinsed and patted dry

Instructions

1. Prepare the chicken: Preheat the oven to 375°F (190°C). Arrange the chicken thighs in a baking dish and brush them with sesame oil. Season lightly with sea salt and ground black pepper. Add a small splash of water to the bottom of the dish to keep the chicken from drying out during baking.
2. Cover the baking dish and bake the chicken for approximately 25–30 minutes, or until the juices run clear and the chicken is cooked through.
3. Once cooked, transfer the chicken to a plate and place it briefly in the freezer or refrigerator to cool quickly. When cool, chop the chicken into bite-sized cubes and set aside.
4. Make the dressing: In a small bowl, whisk together the mayonnaise, low-sodium soy sauce, grated fresh ginger and lemon juice until smooth and well combined. Taste and adjust seasoning if needed; the dressing should be bright with a balance of savory and citrus notes.
5. Assemble the salad: In a large bowl, combine the chopped chicken, julienned carrots, halved grapes, toasted slivered almonds and sliced scallions. Drizzle the dressing over the mixture and toss gently to coat everything evenly.
6. Serve as lettuce wraps: Spoon the chicken salad into the Bibb lettuce leaves, arranging them like small cups. Serve immediately while the lettuce is crisp. These wraps work well plated as an appetizer, light lunch or a refreshing dinner option.

Notes and tips

• To toast slivered almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, stirring once, until they are fragrant and lightly golden. Watch carefully to avoid burning.
• If you prefer a lighter mayonnaise alternative, swap half the mayo for plain Greek yogurt for tang and protein while keeping creaminess.
• For extra crunch, add shredded cabbage or chopped celery. For more heat, include a pinch of red pepper flakes in the dressing or a splash of sriracha.
• Leftovers can be stored in the refrigerator for 2–3 days; keep the dressing separate if you want the salad to stay crisp longer.