12ouncesrotisserie chicken breastchuck into equal size cubes
15red grapeswashed and cut in half
3tablespoonsfresh parsleywashed, stems removed and finely chopped
2green onionsfinely sliced, green part only
4-6large Romaine lettuce leaves
salt and pepper to taste
chopped fresh parsley
Sliced green onions
Yield: 4-6 servings, Total Prep Time: 20 minutes to prepare, plus time for flavors to combine
TIP: Boston Bibb lettuce is another excellent lettuce variety for this recipe because it has attractive, naturally bowl-shaped leaves.
In a small glass bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, and oregano. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.
In a larger non-reactive bowl, combine chicken breast, celery, pecans, grapes, parsley, and green onion. Add dressing and gently stir to combine all ingredients thoroughly. Season with additional salt and pepper, if desired.
Cover and place in refrigerator for at least 30 minutes to overnight to allow the flavors to combine. To serve, divide the chicken salad between the Romaine lettuce leaves. Garnish with parsley and/or green onions, if desired, and serve immediately.