Curried Chicken Lettuce Wraps

Curried chicken salad is a favorite of mine. It's so flavorful, light and easy to whip together. To make mine extra light, I switched out mayo for Greek yogurt, and added tons of fresh herbs. It's the perfect lunch!
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  • Level: Easy
  • Total: 2 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 8 servings
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Ingredients

Poached Chicken:

3 boneless, skinless chicken breast halves

1 onion, sliced

1 bay leaf

3 parsley sprigs

1 thyme sprig

10 black peppercorns

1 clove garlic, crushed

1 tablespoon kosher salt

Salad:

1 1/2 cups Greek yogurt

1/4 cup unsalted roasted cashews

1/2 cup diced celery

1/2 cup halved red grapes

1 1/2 tablespoons curry powder

1 teaspoon ground ginger

1/4 cup chutney, such as mango or Major Grey's

2 tablespoons chopped cilantro

2 tablespoons chopped scallions

2 tablespoons chopped basil

Kosher salt and freshly ground black pepper

To Serve:

8 butter lettuce leaves

Directions

  1. Poach the chicken: Place all of the poached chicken ingredients in a large saucepan and add enough cool water to cover by 1 inch. Bring to a simmer and continue to simmer until the chicken is cooked through, 10 to 15 minutes. Remove the chicken to a plate and when cool enough to handle, shred into bite-size pieces with 2 forks. Set aside.
  2. While the chicken is poaching, combine all of the salad ingredients in a large bowl. Add the shredded chicken and toss to coat. Season with salt and pepper. Refrigerate for 2 hours, to let the flavors mingle.
  3. To serve: Scoop some of the chicken salad into the lettuce leaves, roll up and enjoy!
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