Description
Curried Chicken Salad Lettuce Boats: An Incredible Ultimate Recipe
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1/2 cup Greek yogurt or mayonnaise
- 1 tablespoon curry powder
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup raisins or dried cranberries
- 1/4 cup almonds or walnuts, chopped (optional)
- Salt and pepper to taste
- 1 head of butter or romaine lettuce, leaves separated
- Fresh cilantro or parsley for garnish (optional)
Instructions
- If you haven’t already, cook your chicken by boiling, baking, or grilling until it reaches an internal temperature of 165°F (75°C). Allow it to cool, then shred or dice it.
- In a large bowl, combine Greek yogurt or mayonnaise with curry powder. Mix well until fully blended.
- Add the shredded chicken, celery, red onion, raisins, and nuts (if using) to the dressing. Stir until everything is well coated.
- Add salt and pepper to taste, adjusting according to your preference.
- Gently wash and dry the lettuce leaves. Choose the largest and most intact leaves for holding the salad.
- Spoon the curried chicken salad mixture into each lettuce leaf, filling them generously.
- If desired, sprinkle fresh cilantro or parsley on top for added flavor and presentation.
- Enjoy your Curried Chicken Salad Lettuce Boats fresh for the best texture and flavor.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and assembling
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 lettuce boat
- Calories: 320
- Sugar: 8g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg