• Jessica Pecush

Chicken Salad Romaine Boats

Some easy-to-put-together lunch or dinner ideas, in my kitchen, just don't get measured! I'm sure you can relate!

It's all about EYE-BALLING IT!

These Chicken Salad Romaine Boats are an easy and delicious way to use up cooked chicken breast or a roast chicken with minimal prep and MUCH flavour!


  • 1 chicken breast (per serving desired - 1 large boat)

  • I large romaine leaf (per serving desired - 1 large boat) (*You may also use collard greens, Swiss chard, or create smaller boats using the smaller leaves of Butter Lettuce/Boston Lettuce)

  • Onion of choice (I typically dice 1/4-1/2 of a moderate-sized red onion)

  • Celery stalks, chopped (I typically use 3-4)

  • Fresh parsley (Italian or curly variety), de-stemmed and chopped

  • Mayo of choice to bind it all together (I opt for a homemade, dairy-free mayo that is cashew-based). *You may access my Creamy Cashew Mayo recipe of choice HERE!

  • Sea salt and black pepper, to taste

That's it! Toss all prepped ingredients together in a mixing bowl, then coat to preference with the Creamy Cashew Mayo or your mayo recipe of choice!

The use of a leaf over a bun or bread makes this a lower refined/processed carb option, without the starch. I find the use of a green leaf very refreshing, providing some added crunch!

I hope this inspires you to enjoy chicken salad in a new way!


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