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14 June, 2018

Chicken Salad Collard Wrap

Posted in : Chicken, Recipe, Salad on by : EyeOnFood Tags: , , , , ,

Chicken Salad Collard Wrap

Kosher salt
large collard-green leaves, stems cut off
3/4 c. plain low-fat Greek yogurt
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
stalks celery, finely chopped
scallions, finely chopped
1/2 c. dill, roughly chopped
4 c. shredded white-meat chicken breast
small avocado, diced
mango, thinly sliced
Tomato-and-cucumber salad, for serving


  1. Bring a large pot of water to boil. Fill a large bowl with ice water. Add 2 teaspoon salt to boiling water, then add collard leaves and cook until just wilted, about 30 seconds. Immediately transfer to bowl of ice water. Once cool, transfer to a large kitchen towel and dry. These can be stored in an airtight container between sheets of paper towel for up to 3 days.
  2. In a bowl, combine yogurt, lemon juice, mustard, and 1/4 teaspoon each salt and pepper. Fold in celery, scallions, and dill, then add chicken and avocado and gently toss to coat.
  3. Lay collard greens on a work surface, fill each with chicken salad and mango slices, then wrap like a burrito. Serve with tomato-and-cucumber salad.

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