Summer calls for quick and easy go-to lunches to have in your back-pocket during the week. You can’t beat simple classics like tuna salad, egg salad and this easy chicken salad recipe.
Preheat oven to 200C/390F.
In a mixing bowl marinate the chicken in the salt, pepper, garlic powder and olive oil.
Place the chicken on a lined cookie sheet and roast for 20 Minutes- 30 Minutes minutes, depending on the size of the thighs.
Remove from the oven and set aside to cool for 20 Minutes minutes.
Cut the cooled chicken into a small dice, around 1/2in/1cm cubes.
Place the chicken in a mixing bowl with the diced celery, parsley and mayonnaise. Mix well and adjust seasoning.
Spoon ¼ cup of chicken salad into each lettuce leaf, serve and enjoy.
Serving Size 5
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.