How To Prepare
Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine lemon juice, 1 tablespoon chopped fresh dill, turmeric, and 1/2 teaspoon pepper in a large bowl; whisk well. Add beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butter lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.
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Ingredients
- 2 tablespoons olive oil
- 1 large red onion, chopped
- 2 garlic cloves, finely minced
- 16 ounces skinless boneless chicken breast, diced
- 1/4 teaspoon pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon pepper
- 1 (15-ounce) can no salt added cannellini or other white beans, rinsed and drained
- 1 (6-ounce) jar water-packed artichoke hearts, rinsed, drained, and chopped
- 4 butterhead lettuce leaves
- 1 1/2 teaspoons Garnish: chopped fresh dill
Ingredients
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