Chicken Salad Lettuce Wraps

Chicken Salad Lettuce Wraps


  • 1 pound chicken thighs, trimmed

  • 1/2 cup (divided) J. Olive Co. Milanese Gremolata Olive Oil

  • sea salt

  • freshly ground pepper

  • 1 small zucchini, diced

  • 1 Roma tomato, diced

  • 1/4 cup diced roasted red peppers (about 1 whole roasted red pepper)

  • 1/4 cup J. Olive Co. Grapefruit Balsamic

  • 1 tablespoon Dijon mustard

  • 1 head Butter/Boston lettuce


  1. Place chicken thighs on baking sheet.  Drizzle 2-3 tablespoons of Milanese Gremolata Olive Oil, enough to lightly coat the chicken, and sprinkle liberally with sea salt and pepper.  Allow to marinate at room temperature for 15-20 minutes before cooking.

  2. Preheat the grill to medium-high heat.  Grill chicken until cooked through, about 5 minutes per side.  Remove from the grill and cool completely.

  3. Once the chicken is cooled, cut into small, bite-size pieces.  Place in a medium bowl and add the zucchini, tomatoes, and red peppers.

  4. In a small bowl, whisk together the remaining Milanese Gremolata Olive Oil, Grapefruit Balsamic, Dijon mustard, and a pinch of sea salt and pepper.  Once thoroughly combined, pour over the chicken and vegetable mixture, stirring well to coat.

  5. Chill the chicken salad for 30 minutes before serving, or store in an airtight container for up to 2 days.  When ready to serve, separate the lettuce leafs and use as wraps for chicken salad.

Original recipe found at The Pinehurst Olive Oil Company