Chicken Salad Lettuce Wraps

Cook the Chicken (if not using rotisserie):

In a large pot, bring chicken broth to a boil over medium-high heat. Add 1 celery stalk and salt. Add the chicken breasts, ensuring they’re fully submerged. Lower the heat, cover, and simmer gently for about 15 minutes or until the chicken reaches an internal temp of 165°F (74°C). Remove the chicken from the broth. Coat with garlic powder and salt. Let rest in a covered bowl for 5 minutes. Reserve 1 tbsp of broth for shredding the chicken (save the rest for soups!).

Shred the chicken. In a large bowl, combine the shredded chicken, mustard, mayo, chopped celery, walnuts, chives, garlic powder, salt, and pepper. Mix well and adjust seasoning to taste. Spoon the chicken salad into romaine leaves, top with sliced avocado and sprinkle with furikake. I love serving mine with some crackers on the side. Enjoy!