• Prep Time: 12 mins
  • Cooking Time: 5 mins
  • Serves:

Poppy Seed Chicken Fruit Salad Lettuce Wraps

  • Recipe Submitted by on

Category: Salads, Chicken

 Ingredients List

  • 1 1/2 pounds chicken breasts, cut into bite size pieces
  • 1/2 teaspoon salt
  • 1 large head butter lettuce
  • ~~ Poppy Seed Dressing/Marinade ~~
  • 2 tablespoon cider vinegar
  • 1/4 cup canola oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup sugar
  • 1 tablespoon sesame seeds
  • 1/2 tablespoon poppy seeds
  • 1 teaspoon minced onion
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon peppier
  • Dash of sriracha (optional)
  • ~~ Fruit/AvocadoSalad ~~
  • 1 pint strawberries, chopped
  • 1 large mango, chopped
  • 1 cucumber, sliced and quartered
  • 1 large avocado, chopped
  • 2 tablespoons red onion, diced
  • ~~ Garnish ~~
  • 1/2 cup macadamia nuts
  • 1/4 cup toasted coconut (optional)


Mix together Poppy Seed Dressing/Marinade ingredients then add 3 tablespoons of the dressing (reserve the rest) along with chicken to large freezer bag and marinate for 1 hour up to overnight.

Heat a dash of olive oil in a large skillet. Add chicken, season with 1/2 teaspoon salt and cook until no longer pink.

Combine cooked chicken, Fruit/Avocado Salad ingredients and reserved dressing to a large bowl, gently toss to combine. Chill for 1 hour up to overnight.

(Optional) To toast coconut, spread coconut flakes in a single layer on a a baking sheet and bake at 350 degrees until just golden, about 5 minutes. Let cool completely.

Meanwhile, dry roast macadamia nuts in large skillet over medium heat, tossing a few times until golden.

To assemble, spoon Poppyseed Chicken Fruit filling into butter lettuce leaves, allowing any excess dressing to drip off. Garnish with macadamia nuts and toasted coconut flakes.

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