Freshen up your chicken salad with fruits and veggies! This chicken salad, served in cute lettuce cups, helps make summer fruits and vegetables fun to eat.

Prep time: 15 minutes

Makes: 6 Servings, 2 cups per serving


  • 1 can all white meat chicken (10 oz)
  • 1/2 cup strawberries (diced)
  • 1/2 cup fresh spinach (chopped)
  • 1/4 cup green onions (thinly sliced)
  • 1/4 cup fat-free sour cream
  • 4 teaspoons yellow mustard
  • 2 teaspoons dry oregano leaves (or dry dill weed)
  • 1/4 teaspoon ground black pepper
  • 12 small Romaine or Bibb lettuce leaves (small)


  1. Drain canned chicken.
  2. In a medium bowl, combine chicken, strawberries, spinach, and green onions.
  3. In a small bowl mix together the sour cream, yellow mustard, oregano or dill, and black pepper.
  4. Gently fold the dressing into the chicken mixture.
  5. Measure 1/4 cup of chicken salad into each lettuce leaf.


  • Consider adding blueberries, diced peaches, or halved grapes for a fruitier chicken salad.
  • Instead of serving in lettuce cups, serve over 1 1/2 cups of leafy greens like Romaine lettuce and/or spinach to make it a salad.

Calories 58, Total Fat 2 g, Saturated Fat 0 g, Sodium 121 mg, Total Fiber 1 g, Protein 7 g, Carbohydrates 4 g, Potassium 145 mg

Thanks USDA for this fun summer dish!