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Curried Chicken Salad Lettuce Cups
Print Recipe
Chicken salad with a curried twist served in fresh lettuce cups. A delicious and fun snack or light meal!
Course
Salad
Cuisine
American
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Servings
6
servings
Calories
213
Author
Annalise Sandberg
Ingredients
1
lb
chicken breast
, cooked and diced (455 grams)
½
cup
finely diced celery
(70 grams)
½
cup
cashews
, roasted (56 grams)
½
cup
golden raisins
(75 grams)
½
cup
diced green onions
(32 grams)
1
cup
plain Greek yogurt
(227 grams)
2
teaspoons
curry powder
1
teaspoons
ground turmeric
1
teaspoon
coarse salt
¼
teaspoon
ground black pepper
⅛ - ¼
teaspoon
cayenne pepper
, optional
¼
cup
chopped fresh cilantro
(10 grams)
1
head Boston, butter or bibb lettuce
Instructions
In a large bowl toss together the cooked chicken, celery, cashews, raisins, and green onions.
In another bowl whisk together the yogurt, curry powder, ground turmeric, salt, pepper, cayenne pepper (if using), and cilantro.
Toss the chicken mixture with the yogurt mixture until well coated. Adjust seasoning as needed.
Store in the fridge until ready serve, up to 3 days. Serve scoops of chicken salad in leaves of lettuce.
Notes
Note
: To roast cashews, bake in a 350 degree oven for about 10 minutes until golden brown, stirring once or twice.
Nutrition
Calories:
213
kcal
|
Carbohydrates:
16
g
|
Protein:
23
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
50
mg
|
Sodium:
500
mg
|
Potassium:
616
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
1106
IU
|
Vitamin C:
4
mg
|
Calcium:
73
mg
|
Iron:
2
mg