Curried Chicken Salad in Lettuce Cups

Photo: Ryan Benyi; Styling: Stephana Bottom
Turn simple chicken salad into a refreshing dinner by adding curry powder, almonds and raisins to the chicken and serving in crisp lettuce cups. Change the portion size to 4 lettuce cups for a main dish serving.

Yield:

16 pieces

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 124
Fat 13 g
Satfat 2 g
Protein 8 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 40 mg
Sodium 180 mg

Ingredients

1/4 cup slivered almonds
1 cup mayonnaise
2 teaspoons curry powder
1/2 teaspoon paprika
3 scallions, white and light green parts only, thinly sliced
1/2 cup golden raisins
4 cups shredded roasted chicken, skin and bones removed (from a 3-lb. rotisserie chicken)
Salt and pepper
16 small Boston lettuce leaves

Preparation

1. Place almonds in a dry skillet over medium heat. Cook, stirring often, until just golden brown and fragrant. Remove to a bowl and allow to cool for 5 minutes.

2. Combine mayonnaise, curry powder, paprika, scallions, raisins and almonds in a large bowl. Add chicken and stir until well coated. Season with salt and pepper.

3. Arrange lettuce leaves on a platter. Fill each cup with about 2 Tbsp. chicken salad and serve.

Note: Nutritional analysis is per piece.

Note:

March 2011