Curry Chicken Salad Lettuce Wraps
Enjoy a lunch or dinner packed with flavor with this Curry Chicken Salad served in Lettuce Wraps. It's very make-ahead and super delicious.
Servings: 4
Calories: 622kcal
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken tenders
- salt
- black pepper
- 1 cup full fat plain yogurt or mayonnaise or a combo
- 1 lime (the juice from one lime)
- 1 teaspoon curry powder
- 2 rib celery chopped
- 1 apple chopped
- 2 green onion chopped
- ¼ cup golden raisins
- 1 head romaine lettuce or cabbage leaves for serving
Instructions
- Heat the oil in a nonstick skillet until shimmering. Add the chicken and season to taste with salt and pepper. Cook the chicken until cooked through, about 10 minutes, turning frequently. I rarely thaw the chicken tenders if frozen, I just add a few minutes cooking time. Once the chicken is cooked, remove it from the pan to a cutting board to cool. Once cool, chop the chicken into bite-sized pieces.
- In a mixing bowl, whisk together the yogurt, lime juice, and curry powder. Add the chicken, celery, apple, green onion, and raisins. Fold gently. Chill until cold.
- Serve the chicken salad with the lettuce leaves. You can also serve the salad on naan or in your favorite rolls.
Notes
Nutritional values are approximate and are based on ¼ of the recipe. Refrigerate leftovers promptly and use within 4 days.
Nutrition
Calories: 622kcal | Carbohydrates: 21g | Protein: 27g | Fat: 49g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 514mg | Potassium: 804mg | Fiber: 4g | Sugar: 14g | Vitamin A: 890IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 2mg