Curried chicken salad lettuce wraps
Head to your farmers' market to pick up the vegetable ingredients, organic if possible, and prepare a treat for yourself, friends, and family.
These turned out to be more like lettuce leaf tacos, but who's worrying about the details?
Servings: 4
Ingredients
- 1 pound boneless, skinless chicken breast
- 1/2 cup low or nonfat mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 lemon, juiced
- 1 tablespoon curry powder
- 1 teaspoon honey
- 2 celery stalks, thinly sliced
- 1/4 red onion, minced
- 2 tablespoons chopped fresh cilantro
- 1/4 cup raisins
- 1/4 cup toasted almond slivers (toast almonds at 350 degrees for about 10 minutes before slicing)
- Salt and freshly ground pepper to taste
Directions
- Bring to a boil in a sauté pan enough water to cover the chicken breasts.
- Add the chicken breasts and simmer, covered, for 13 to 15 minutes or until the chicken is cooked through.
- Remove the chicken, let it cool, and shred it.
- Mix in a large bowl with the remaining ingredients and season to taste.
- Distribute appropriate portions for the size of the lettuce leaf and fold them over.