Serves 4 to 6

  • 3 medium boneless, skinless chicken breast halves (about 1 1/4 pounds)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 tsp. olive oil
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tsp. fresh lemon juice
  • 1 green onion, chopped (about 2 Tbsp.)
  • 1 Tbsp. chopped fresh parsley
  • 6 slices thick-cut smoked bacon, cooked and chopped
  • 1 1/2 cups grape tomatoes, halved
  • 1 1/2 celery stalks, diced (1/2 cup)
  • 1 ripe avocado, peeled and diced (about 1 cup)
  • 6 romaine lettuce leaves (chopped or left whole)

    Heat a grill pan over medium-high. Season the chicken breasts with the salt and pepper; rub with the olive oil. Cook the chicken 5 to 6 minutes on each side or until done. Let cool slightly, and then finely chop.

    Whisk together the yogurt, mayonnaise and lemon juice in a large bowl. Stir in the green onions, parsley, bacon, tomatoes, celery and chopped cooked chicken. Season to taste with salt and pepper. Gently fold in the diced avocado. Serve over 6 cups chopped romaine lettuce or in 6 whole romaine leaves for a lettuce wrap.

    Excerpted from Martina's Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

    Next Story