Curried chicken salad lettuce wraps

Spice up your favorite lettuce wrap with this recipe that’s great for when you want a lighter meal.

Head to your farmers market to pick up the vegetable ingredients, organic if possible, and prepare a treat for yourself, friends, and family.

Depending on the size of your lettuce leaves, these may turn out to be more like lettuce tacos than wraps.

Servings: 4

Ingredients

1 pound boneless, skinless chicken breast
1/2 cup low-fat 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 F for about 10 minutes before slicing)
Salt and freshly ground pepper to taste
8 to 12 lettuce leaves, depending on the type of lettuce you’re using

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 (except for lettuce leaves) and season to taste.
Distribute appropriate portions for the size of the lettuce leaf and fold them over.