Curried Chicken Salad Lettuce Cups
Chicken salad with a curried twist served in fresh lettuce cups. A delicious and fun snack or light meal!
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.
Calories: 213kcal, Carbohydrates: 16g, Protein: 23g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 50mg, Sodium: 500mg, Potassium: 616mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1106IU, Vitamin C: 4mg, Calcium: 73mg, Iron: 2mg
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