1 lb boneless, skinless chicken breast
1/2 C (divided) of The Olive Bin's Milanese Gremolata Olive Oil
Freshly ground pepper, to taste
6 green onions, finely chopped
1 Roma tomato, diced
1/4 C diced roasted red peppers (appx 1 whole roasted red pepper)
1/4 C of The Olive Bin's A-Premium Balsamic Vinegar
1 T dijon mustard
1 head Butter Lettuce
Chicken & Veggie Lettuce Wraps
Ingredients
Number Of Servings: 4
Directions
- Place chicken breasts 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.
- Preheat the grill to medium-high heat. Grill chicken until cooked through, about 5 minutes per side. Remove from the grill and cool completely.
- Once the chicken is cooled, cut into small, bite-size pieces. Place in a medium bowl and add the zucchini, tomatoes, and red peppers.
- In a small bowl, whisk together the remaining Milanese Gremolata Olive Oil, White Premium 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.
- 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 leaves and use as wraps for chicken mixture.
