Description
A crisp, hand-held salad combining shredded chicken, smoky bacon, juicy cherry tomatoes, and a tangy Dijon-mayo dressing wrapped in crunchy romaine.
Ingredients
- 1 cup cooked chicken, shredded
- 4 strips bacon, cooked until crisp and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, large outer leaves separated
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh herbs (optional; parsley, chives, or basil)
Instructions
- Cook the bacon until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes). Drain on paper towels and crumble once cool.
- In a large bowl, combine the shredded chicken, crumbled bacon, and halved cherry tomatoes.
- Add the mayonnaise and Dijon mustard to the bowl. Gently fold the ingredients together until everything is evenly coated. Taste and season with salt and freshly ground black pepper.
- Lay a romaine leaf flat on a plate. Spoon 2–3 tablespoons of the chicken salad into the center of each leaf.
- Fold or roll the romaine leaf around the filling to form a wrap. Repeat with the remaining leaves and filling.
- Garnish with chopped fresh herbs if desired and serve immediately.
Notes
Assemble just before eating to avoid soggy wraps. Prepare the chicken salad 24 hours in advance for melded flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No Bake
- Cuisine: American