Lettuce wraps and lettuce boats have been a big hit around here. I came up with this recipe for Chelsea. She absolutely loves chicken salad, but sometimes she is not happy about the the mayo. So, I decided to make an avocado yogurt dressing instead, a touch to add flavor. I added quinoa for extra protein and some grapes and celery for crunch! It is a delicious, light, healthy and beautiful meal. This is what I came up with.....

CHICKEN & QUINOA LETTUCE BOATS

FOR THE QUINOA
3  CUPS OF COOKED CHICKEN BREASTS CUBED (approx 3 breasts)
1  CUP OF QUINOA
1/2  CUP CELERY DICED
1/2 CUP DRIED CRANBERRIES
1  CUP OF GRAPES SLICED IN HALF
1/2  CUP  FETA CHEESE CRUMBLES (GOAT CHEESE IF YOU PREFER) 
1/2  CUP TOASTED PUMPKIN SEEDS
SALT & PEPPER

FOR THE DRESSING
,1  AVOCADO
6 OZ  PLAIN YOGURT
JUICE OF ONE LEMON
SALT & PEPPER
OLIVE OIL

***ONE HEAD OF ROMAINE LETTUCE****

Start by preparing your ingredients.....cook and cube your chicken. This is great to make when you have some extra left over chicken so that step is already done. You just want it to be a plain chicken breasts seasoned lightly with just some salt & pepper. Too much seasoning with will just complicate the flavors when we add the dressing.

​​Cook your quinoa as directed on package which is usually 1 cup of quinoa and 2 cups of water. 

In a small saute pan heat up 1 Tblsp olive oil and add the pumpkin seeds for about 5 minutes to toast.

​Chop your celery and slice your grapes. And just gather the rest. 

So, in a mixing bowl, add the chicken. Then all the rest.....cranberries, celery, grapes, feta cheese, pumpkin seed and quinoa. Season all slightly with salt & pepper and mix all together gently.
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Now for the Avocado Dressing. Very simply, add all of the ingredients except for the olive oil in to your food processor or blender if you prefer. Turn it on and let it go. As it is working....slowly stream in the olive oil until in comes to a nice smooth consistency.

Now just add it into the chicken mixture a couple spoonfuls at a time until it is enough for you. You can save the rest for the top. This also makes an awesome salad dressing but remember it is avocado so will not last very long. Not recommended for a make ahead. You need to make this one when you are ready to eat.

Place some on each leaf of Romaine lettuce and serve with the sauce on the side and some lemon as well. Great for a lite lunch....ENJOY!!
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