I’ve got the perfect grab-n-go recipe that is ideal for afternoon picnics or lazy weekends on the lake.  

Chock full of California goodness it’s even easier using butter lettuce instead of bread.  Just mound a spoonful or two into the sturdy, nutritious leaf and eat it like a taco!

I’ve been following the keto diet the last few weeks and this definitely qualifies as low carb, but you won’t miss any.  

If you are a bread eater, I’m sure this is divine between two slices of ciabatta or whole wheat toast.  Pick what works for you!

The grape selection is key!  I chose these Summer Royal grapes because they were fresh from my local farmer’s market supplied by our local University.  They are giant, firm and sweet!  Despite the dark color on the outside, the flesh is a refreshing green that bursts with flavor!

I made my own shredded chicken earlier in the day, but you can use canned chicken, or even rotisserie chicken to cut down on prep time.  Combine the shredded chicken, grapes, pecans, green onion and radish in a mixing bowl

To make the dressing, I started with smashing a ripe avocado in the bottom of a bowl

Add the mayo, yogurt, lemon juice and spices to combine and mix well

Pour over the chicken and grape mixture and stir well to combine

Allow the mixture to rest for a few minutes (or for as long as a day) until ready to use.  Reserve about a 1/4 cup of the dressing to mix in if it needs more moisture during serving prep

When ready to serve, break off individual leaves from the butter lettuce head

And load ’em up!

Here is the easy recipe for ya!

CHICKEN SALAD WITH GRAPES, RADISH AND PECANS IN AVOCADO DRESSING