As the weather warms up in most parts of the country, the season of picnics, barbecues, camping, and playing in the yard returns. It’s the perfect time to enjoy the sights and sounds of nature: the chirping birds, the sound of a distant lawnmower, and fireflies glowing in the dusk. We’ve created a recipe that we think pairs wonderfully with summertime, and it’s a cinch to pack for a picnic. This recipe makes eight servings (with four small lettuce wraps per serving), so if you have extra it’s great for leftovers too!
Recipe courtesy of Juicy Juice.
- 1 lemon (juiced)
- 1 3/4 Cup white grape juice, preferably Juicy Juice brand
- 1/4 Cup extra virgin olive oil
- 2 Teaspoons kosher salt
- 3/4 Teaspoons ground black pepper
- 2 Pounds boneless, skinless chicken breasts
- 3/4 Cups mayonaise
- 1/4 Teaspoon garlic powder
- Teaspoon dash of hot sauce
- 1 1/2 Cup halved red grapes
- 3/4 Cups chopped celery
- 1/4 Cup chopped green onions
- 1/4 Cup chopped walnuts
- 32 Boston lettuce leaves (from about 4 medium lettuce heads), leaves separated
In medium bowl, whisk together lemon juice, 1 1/2 cups white grape juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Place chicken in large zip-close bag; pour juice mixture over chicken. Seal bag and refrigerate 4 hours to overnight.
Preheat oven to 400 degrees F. Remove chicken from marinade; discard marinade. Place chicken on rimmed baking pan and bake 25 to 30 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to cutting board and let stand 5 minutes before cutting into 1/2-inch chunks.
Meanwhile, in large bowl, whisk together mayonnaise, garlic powder, hot sauce (if using), remaining 2 tablespoons of grape juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Add grapes, celery, onions, walnuts, and chopped chicken to bowl; toss until well combined.
Serve chicken salad mixture with lettuce leaves.