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Ulliance Chef Paul Penney on WDIV Live in the D

Troy, Mich. (July 20, 2017) – Ulliance culinary specialist Chef Paul appeared on WDIV Live in the D on Wednesday, July 19th. He prepared Blueberry Almond Chicken Salad Lettuce Wraps while discussing the health benefits of berries.  Click here to view.

Blueberry Almond Chicken Salad Lettuce Wraps

Liven up that lunch bag. You’ll be so happy when you bite into blueberry almond chicken salad lettuce wraps. Crispy, flavorful goodness. But, don’t worry. You’re still eating smart. These blueberry almond chicken salad lettuce wraps are yogurt based, so they’re healthy – and an excellent source of vitamin A. Crunch away!

Yield: 4 servings – (4 cups chicken mixture; 1/2 cup chicken per lettuce leaf; 2 lettuce leaves per serving)

Prep time: 10 minutes


1/2 cup plain Greek yogurt

1/4 cup fresh basil, chopped

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3 cups cooked chicken, chopped

1 cup blueberries

1/2 cup celery, chopped

1/4 cup scallions, chopped

8 lettuce leaves

2 tablespoons almonds, sliced and toasted (optional)


In a bowl, combine yogurt, basil, salt and pepper until blended.

Add chicken, blueberries, celery and scallions and toss until evenly coated.

Arrange lettuce leaves on serving platter and top with chicken mixture, dividing evenly between lettuce leaves.

Top with almonds.


260 calories, 6g fat, 1g saturated fat, 90mg cholesterol, 39g protein, 11g carbohydrates, 3g fiber, 7g sugar, 350mg sodium, 586mg potassium (10% RDA), 118mg calcium (25% RDA), 2mg iron (10% RDA), 9mg vitamin C (10% RDA), 386mg vitamin A (45% RDA)