Go Back
Shredded Chicken Salad Lettuce Bowls

Shredded Chicken Salad Lettuce Bowls

Print Recipe Pin Recipe
Servings 6 Lettuce Bowls

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

Instructions
 

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