Prepare the chicken salad: In a medium bowl, combine the shredded chicken, mayonnaise, Dijon mustard, pepper, minced celery, and dried cranberries. Stir well until all ingredients are evenly mixed and creamy.
Assemble the lunchbox: Place three butter lettuce leaves on each plate. Spoon the chicken salad mixture into the center of each lettuce leaf, making a wrap or mini "sandwich."
Prepare the sides: Slice the cucumber and arrange the slices around the chicken salad wraps. Peel and segment the oranges, serving them as a fresh and juicy side.
Add cheese: Serve with one cheese stick per serving, placing it alongside the lettuce wraps and fruit.
Serve: Enjoy the salad as a light and nutritious lunch, or pack it into lunchboxes for a quick, satisfying meal.
Notes
No Chicken: Substitute with tuna or egg salad for a different protein option.
Leftovers: Store in the refrigerator for up to 3 days, though the lettuce is best fresh.
Protein content: ~ 29 g per serving
