How do you store leftover chicken salad?

You should store leftover chicken salad in an airtight container in the fridge. It'll last for about 3 to 5 days if stored properly.

Can you freeze chicken salad?

You technically can, but I always recommend making chicken salad fresh. You can freeze chicken salad two ways. You can freeze it once all the ingredients have been mixed together, in which case it'll last for 3 months if stored in an airtight container. OR, you can freeze the main ingredients separately (mainly chicken and any produce) for up to 6 months. If planning to freeze this salad, omit the avocado and add it just before serving.

How to bring these Mexican Chicken Salad Wraps to a cookout or dinner party:

If you're planning on bringing this dish to serve at a cookout or party, bring the lettuce leaves and chicken salad separately so that the lettuce doesn't get soggy. You can set the lettuce cups out on a platter and scoop in the chicken salad right before serving.

Mexican Chicken Salad Lettuce Cups

Description

Mexican Chicken Salad with Avocado, jalapeno, cumin and cilantro in tender Bibb lettuce leaves. It is grain free, high protein and primal.

Ingredients

Units Scale

1 pound boneless skinless chicken breast
salt for poaching plus 1 teaspoon
1/4 cup fat-free Greek yogurt
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh jalapeno (or to taste)
2 teaspoons cumin
1 ripe avocado, peeled, pitted and cut into cubes
1 bell pepper (any color), diced
1/4 cup minced red onion
1/4 cup chopped cilantro
8 leaves Boston or Bibb lettuce
Toasted pepitas for garnish (optional)

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Instructions

Place chicken in a medium skillet. Cover with cold water and set over high heat. Bring to a simmer, add a generous pinch salt, reduce heat to medium-low and cook until the chicken is cooked through, and no longer pink in the center, 13 to 15 minutes. Remove the chicken from the poaching liquid and let cool on a cutting board. When the chicken is cool enough to handle, cut into bite-sized cubes.
Meanwhile, whisk the remaining 1 teaspoon salt, Greek yogurt, mayonnaise, lime juice, jalapeno and cumin in a large bowl.
Gently stir the chicken, avocado, pepper, red onion and cilantro into the dressing to combine. Place two lettuce leaves on each plate. Fill the lettuce leaves with chicken salad, dividing evenly.

Notes

Make Ahead:

Chicken salad is the perfect thing to make ahead of time since it tastes even better once it’s been chilled for a few hours. Letting the chicken salad sit in the fridge before serving also helps meld all the flavors together. If planning to make this ahead, omit the avocado and add it just before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 2 lettuce cups, with 1/2 cup chicken salad each
Calories: 233
Sugar: 1 g
Sodium: 829 mg
Fat: 13 g
Saturated Fat: 2 g
Carbohydrates: 6 g
Fiber: 4 g
Protein: 25 g