Greek Chicken Salad Lettuce Boats

This Greek Chicken Salad Lettuce Boats recipe delivers all the tangy, herby, briny flavor of a Greek diner salad without any of the bloat-inducing ingredients like onion, garlic, or wheat pita. Juicy grilled chicken breast is diced and tossed with crisp cucumber, cherry tomatoes, kalamata olives, and crumbled feta, then dressed in a bright lemon-oregano olive oil vinaigrette that's finished with garlic-infused olive oil for authentic flavor minus the FODMAPs. The whole mixture gets piled into crisp romaine or butter lettuce cups for a refreshing, handheld lunch that's ready in under 30 minutes. Perfect for meal prep, this recipe is naturally gluten-free and low-lactose thanks to the use of hard, aged feta (which is naturally lower in lactose) and a dairy-free-friendly dressing base. It's an ideal option for anyone following the elimination phase of the Low-FODMAP Diet who still craves big Mediterranean flavor. Make a double batch of the chicken and dressing at the start of the week, and you'll have a satisfying, gut-friendly lunch ready to assemble in minutes any day of the week.</long_description> <parameter name="meta_description">Low-FODMAP Greek chicken salad lettuce boats: grilled chicken, cucumber, olives &amp; lemon-oregano dressing in crisp lettuce cups. Ready in 25 minutes.

Ingredients

• 1 lbboneless skinless chicken breasts, about 2 breasts
• 4 tbspGarlic-infused olive oil, divided; FODMAP-free garlic flavor
• 1.5 tspdried oregano, divided
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 1 cupEnglish cucumber, diced
• 1 cupcherry tomatoes, halved
• 0.33 cupkalamata olives, pitted and halved
• 0.5 cupfeta cheese, crumbled, hard/aged variety for low-lactose
• 3 tbspfresh lemon juice
• 2 tbspfresh dill, chopped, optional
• 12 leavesButter lettuce or romaine leaves, washed, dried, for cups

Method

No instructions listed.