meal components: protein + veggie
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| Servings |
servings
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Ingredients
- 7 oz chicken breast
- ½ tsp salt
- 4 large rainbow chard leaves
- ½ cup tomato chopped
- 1 tbsp cilantro
- 1 cup Cucumber diced
Ranch Dressing:
- 4 tbsp Greek yogurt
- ¼ tsp garlic powder
- 1 tsp fresh parsley chopped
- 1 tsp Fresh chives chopped
- ½ tsp dried dill weed
- 1 tsp apple cider vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
Ingredients
Ranch Dressing:
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Instructions
- Pound chicken breast so it is uniform in size, sprinkle with salt and let sit for 30 minutes.
- Grill chicken for about ten minutes on each side. Remove from grill and let sit for 10 minutes to cool. Chop into cubes and place in a large bowl.
- Add cilantro, cucumber and tomato to bowl with chicken.
- In small bowl, whisk together all ingredients for dressing.
- Toss dressing and chicken/veggie mix together.
- Remove stem from rainbow chard leaves and shave the thick remaining middle vein with a veggie peeler (making the stem thinner will make it easier to roll). Lay leaves flat on a clean work surface.
- Scoop ¼ of the chicken salad into the center of each leaf.
- Roll leaves up and around chicken filling like a burrito. Use a toothpick to secure if needed and enjoy cold!
Recipe Notes
4 tbsp of Walden Farms Ranch dressing will also work well
If your rainbow chard leaves are too small to easily wrap the filling, use six smaller leaves and have 3 wraps per serving.
If the chard seems tough, blanch it in boiling water for 20 seconds, cool and then use to wrap. While this will make it more flexible, it also makes it a little less sturdy.
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