Easy Chicken Salad Lettuce Wraps

Cook the Chicken:

In a large pot, bring the chicken broth to a boil over medium-high heat. Add 1 celery stalk and salt.

Add the chicken breasts to the pot, ensuring they are fully submerged in the broth.

Reduce the heat to low, cover the pot, and simmer gently for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Rest and Slice:

Remove the chicken breasts from the broth and oat the chicken with garlic powder and salt. Let them rest in a covered bowl for 5 minutes.

Save 1 tablespoon of the reserved broth for shredding the chicken and save the rest for soups or other recipes.

Shred the Chicken:

Shred the chicken using a food processor by pulsing a few times, one chicken breast at a time. (Don’t forget to add the reserved broth.)

Prepare the Salad:

Transfer the shredded chicken to a bowl and add the remaining ingredients. Mix well. Add more salt and pepper if needed.

Serve:

Serve over lettuce and sprinkle with furikake. I pair my lettuce wraps with “everything but the bagel” crackers.