This is a fantastic way to use up cooked leftover chicken and makes a light lunch. The dressing is made with yogurt instead of the usual mayonnaise, but still tastes luscious and creamy. You’ll love the crunchy almond slivers, fresh celery, bursty grapes in this salad wrap.
Ingredients
- 4 wraps, thin flatbreads or tortillas
Honey, Mustard, Yogurt Vinaigrette
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons plain non-fat yogurt
- 2 tablespoons rice vinegar (or substitute with white vinegar)
- ½ teaspoon sesame oil Generous pinch of salt
Chinese Chicken Salad
- ¾ lb (350 g) cooked chicken, cut into bite-size pieces
- 10 to 15 seedless grapes, halved
- 1 celery stalk, diced
- 3 tablespoons almond slivers or slices
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ teaspoon five spice powder
- One large handful of watercress or arugula
How to Make It
- In a small bowl, whisk together the ingredients for the Honey Mustard Yogurt Vinaigrette, and set aside.
- In a large bowl, toss together the ingredients for the Chinese Chicken Salad with just enough vinaigrette to lightly coat.
- Assemble the wraps, spooning additional vinaigrette into each wrap if desired.