Chicken salad wrap

Tangy lemon juice brightens this healthy dish.

“Collard green leaves make for a nutritious outer layer for this chicken salad that’s mixed with greek yogurt in place of mayonnaise,” says chef Holly Erickson, who co-founded The Modern Proper with fellow chef Natalie Mortimer.


2 collard leaves
1 cup shredded chicken from green goddess spatchocked chicken
2 tablespoons Greek yogurt
2 teaspoons lemon juice
1 radish, julienned
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 scallion, thinly sliced
¼ avocado, unpeeled
¼ cup blueberries
½ nectarine, sliced


Wash and dry the collard leaves. Using a paring knife, slowly shave the center rib until it is the same thickness as the leaf. Gently fold the leaves and store in a plastic sandwich bag.
Mix the shredded chicken with the yogurt, lemon juice, radish, garlic powder, salt, pepper, and scallions. Store in an airtight container in the fridge.
Put the avocado and fruit (blueberries and nectarines) in two separate containers and store in the fridge.


Slice the avocado. Carefully unwrap the collards and fill with chicken salad and avocado slices. Wrap tightly by folding both of the ends up first before rolling it.
Enjoy alongside a dessert of fresh summer fruit.
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