Curry Chicken Salad
Simple creamy curry chicken salad with grapes, cucumber and almonds stuffed in lettuce cups.
- Prep Time: 10-15 mins
- Cook Time: 0 mins
- Total Time: 10-15 mins
- Yield: Serves 6
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
Curry Dressing:
- ⅓ cup mayonnaise
- ½ cup plain Greek yogurt
- Zest and juice of 1 medium lime
- 2 teaspoons honey
- ¾ tablespoon curry powder
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- Pinch cayenne pepper
Chicken Salad:
- 2 cups cooked chicken breast, shredded or chopped*
- 1 cup red seedless grapes, halved
- ½ medium English cucumber, diced
- ½ medium jalapeno, stemmed, seeded and finely minced
- ¼ cup fresh cilantro, chopped + more for serving
- 2 green onions, trimmed and sliced
- 1 head Boston or bibb lettuce
- ½ cup sliced almonds and/or cashew pieces, toasted + more for serving
Instructions
- Whisk together the mayo, yogurt, lime, honey, curry powder, salt, black pepper and cayenne pepper in a medium glass bowl. Taste and the adjust seasoning, if necessary.
- Fold in the chicken, grapes, cucumber, jalapeno and cilantro and stir to combine. Place the lid on the container and place in the refrigerator for at least 30 minutes.
- Arrange lettuce cups on a platter and fill with scoops of the curry chicken salad. Top with almonds or cashews and additional cilantro, if desired.
Notes
For the chicken: Use shredded rotisserie chicken or pre-cook 2-3 chicken breasts and shred or chop them to use in the salad.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 264
- Sugar: 8g
- Sodium: 396mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 62mg
Keywords: healthy, easy, simple, protein filled, entertaining friendly