Boil chicken tops in chicken soup or plain salted water. Allow to cool, then remove from pot and squeeze out liquid.

Using your hands or a fork separate chicken from the bone, mash chicken until it resembles flaked tuna fish.

Combine with remaining ingredients.

Adjust mayonnaise or dressing to taste. I find that my creamy dressing has just the right seasoning for this salad. If you’re using mayonnaise, add salt and pepper to taste.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

Drain and rinse chickpeas. Pat dry with paper towels and spread on a baking sheet.

Drizzle with oil and toss with garlic salt. Bake for 20-25 minutes until crunchy.

Wash, check, and dry lettuce boats.

Place spiralized beets and carrots on top of the lettuce.

Divide chicken salad among the lettuce boats.

For those who either don’t need or should not have a heavy carb load at a meal, the carrots and beets may provide enough carbohydrates for satiation. I like to top my lettuce boats with crunchy chickpeas for additional starch, fiber, and protein.