CURRIED CHICKEN LETTUCE WRAPS

Curried Chicken Lettuce Wraps image

Curried chicken salad is a favorite of mine. It's so flavorful, light and easy to whip together. To make mine extra light, I switched out mayo for Greek yogurt, and added tons of fresh herbs. It's the perfect lunch!

Provided by Claire Thomas : Food Network

Categories main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 20

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Ingredients

3 boneless, skinless chicken breast halves
1 onion, sliced
1 bay leaf
3 parsley sprigs
1 thyme sprig
10 black peppercorns
1 clove garlic, crushed
1 tablespoon kosher salt
1 1/2 cups Greek yogurt
1/4 cup unsalted roasted cashews
1/2 cup diced celery
1/2 cup halved red grapes
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1/4 cup chutney, such as mango or Major Grey's
2 tablespoons chopped cilantro
2 tablespoons chopped scallions
2 tablespoons chopped basil
Kosher salt and freshly ground black pepper
8 butter lettuce leaves

Steps:

Poach the chicken: Place all of the poached chicken ingredients in a large saucepan and add enough cool water to cover by 1 inch. Bring to a simmer and continue to simmer until the chicken is cooked through, 10 to 15 minutes. Remove the chicken to a plate and when cool enough to handle, shred into bite-size pieces with 2 forks. Set aside.
While the chicken is poaching, combine all of the salad ingredients in a large bowl. Add the shredded chicken and toss to coat. Season with salt and pepper. Refrigerate for 2 hours, to let the flavors mingle.
To serve: Scoop some of the chicken salad into the lettuce leaves, roll up and enjoy!

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