Soy Citrus Chicken Salad Lettuce Wraps

Pre-heat the oven to 375° F. Arrange the chicken thighs in a baking dish. Brush with sesame oil and add a bit of sea salt and ground black pepper. Add a splash of water to the bottom of the baking dish to prevent burning or drying out. Cover and bake for approximately 25-30 minutes or until juices run clear. Once the chicken is cooked, transfer to a plate and place in the freezer to quickly cool it off. Once cooled, chop into cubes and set aside.

Whisk together the mayonnaise, soy sauce, ginger, and lemon juice.

In a large bowl, toss the chicken, carrots, grapes, toasted almonds, and scallions. Then drizzle with the dressing and toss to coat. Carefully spoon the chicken salad mixture into the Bibb leaves and serve.