Go Back
Shredded Chicken Salad Lettuce Bowls

Shredded Chicken Salad Lettuce Bowls

Print Recipe Pin Recipe
Servings: 6 Lettuce Bowls
Ingredients Method Notes

Ingredients
  

  • 1 lb. (6-8 Pieces) Chicken Tenders Baked, shredded
  • 1 Large Head of Iceberg Lettuce You can use romaine as well
  • 1 Cup Light Sour Cream
  • 1 Cup Sweet Pickles, chopped up
  • Salt & Pepper to taste
  • Garlic Powder, Onion Powder , to taste
  • 1 Cup Turkey Bacon, Cooked, Crumbled about 4 pieces

Method
 

  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper or non stick spray.
  2. Lay out chicken tenders. Season with salt and pepper. Bake in preheated oven for 20 minutes.
  3. In meantime, cook your turkey bacon according to package directions.
  4. When bacon is cooked, let cool a bit before crumbling.
  5. In large bowl, mix together sour cream, chopped pickles, garlic powder, onion powder. Mix to combine.
  6. Add crumbled bacon. Mix together.
  7. When chicken is done, let cool enough to handle. Shred chicken up with a fork or your fingers. Add chicken to sour cream mixture.
  8. Mix everything around well until combined.
  9. Prepare your lettuce bowls. Add a large heaping spoonful to each lettuce bowl. Enjoy!!

Notes

Left over chicken salad keeps well in a tightly sealed container, in refrigerator for no longer than a week.