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Waldorf Chicken Lettuce Wraps with Nogada Sauce

Waldorf Chicken Lettuce Wraps with Nogada Sauce

With the summer heat in full force, I tend to gravitate toward fresh and light lunch options, and these Waldorf chicken lettuce wraps with nogada sauce are the perfect summer meal. Waldorf salad—an all-American recipe—is traditionally made with apples, celery, grapes and walnuts in a mayonnaise dressing. In this case, I’m giving it a Latin twist by using a nogada sauce, a traditional Mexican sauce made out of walnuts and crema (and I use reduced-fat sour cream to keep it light). For some added crunch, the wraps are topped with a jicama slaw. I just love the crisp, clean, sweet and savory layered with textures and healthy flavors. Buen provecho!

Waldorf Chicken Lettuce Wraps with Nogada Sauce

Makes 6 servings

Nogada Sauce:
1 cup walnut pieces, toasted (page 10)
½ cup reduced-fat sour cream
½ cup 1% low-fat milk

Slaw:
1 jicama, peeled, shredded on a V-slicer or the large holes of a box grater, and squeezed dry
4 celery stalks, cut into thin strips with a V-slicer or a knife
2 tablespoons fresh lime juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Chicken:
2 pounds chicken tenders, cut into 1-inch pieces
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup seedless red grapes, halved
1 Red Gala apple, peeled, cored, and cut into ½-inch cubes
12 Boston lettuce leaves, rinsed and dried

 

  1. To make the nogada sauce, pulse the walnuts, sour cream, and milk together in a food processor until smooth. Transfer to a small bowl. Cover with plastic wrap and refrigerate until ready to serve.
  2. To make the slaw, combine the jicama, celery, lime juice, salt, and pepper in a large bowl. Cover with plastic wrap and refrigerate until ready to serve.
  3. Season the chicken with the salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and opaque when pierced with the tip of a knife, about 5 minutes. Add the grapes and apple and cook, stirring occasionally, until the grapes and apples just begin to soften slightly, about 5 minutes.
  4. To serve, divide the chicken mixture evenly among each lettuce leaf. Top each serving with the slaw and a spoonful of sauce. Serve at once, letting each person roll up a lettuce leaf to eat the wrap.

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