Curried chicken salad lettuce wraps

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


  • 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


  1. Bring to a boil in a sauté pan enough water to cover the chicken breasts. 
  2. Add the chicken breasts and simmer, covered, for 13 to 15 minutes or until the chicken is cooked through. 
  3. Remove the chicken, let it cool, and shred it. 
  4. Mix in a large bowl with the remaining ingredients and season to taste. 
  5. Distribute appropriate portions for the size of the lettuce leaf and fold them over.