Feel-Good Chicken, Cannellini Bean, and Artichoke Salad

Ingredients

• 6 ounce water-packed artichoke hearts rinsed drained chopped
• 4  butterhead lettuce leaves 
• 15 ounce .5 can cannellini beans low-sodium rinsed drained canned
• 1.5 teaspoons garnish: dill fresh chopped
• 1 tablespoon optional: dill fresh chopped
• 2  garlic cloves finely minced
• 0.5 teaspoon ground turmeric 
• 2 tablespoons juice of lemon fresh
• 3 tablespoons mayonnaise light
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 0.5 teaspoon pepper 
• 1 large onion red chopped
• 0.5 teaspoon salt 
• 12 ounces chicken breast diced boneless skinless

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat olive oil in a large skillet over medium-high heat for 1 minute.
2. Add onion to pan; cook until soft (4-5 minutes).
3. Add garlic to pan; cook 2 minutes.
4. Add chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; saut until cooked through (3-4 minutes).
5. Transfer to a plate to cool.
6. Combine mayonnaise, lemon juice, 1 tablespoon chopped fresh dill, turmeric, 1/2 teaspoon salt, and 1/2 teaspoonpepper in a large bowl; whisk well.
7. Add cannellini beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour.
8. Place chicken salad evenly into butterhead lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.