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.
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
How to Make It
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.
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.
Arrange lettuce leaves on a platter. Fill each cup with about 2 Tbsp. chicken salad and serve.
We dispatched a mean rooster last week and had some meat left over after after fajitas. Made this recipe and was very impressed. Better than any chicken salad I've had before but close enough that even picky fans of chicken salad will approve. I did use a bit more chicken than the recipe calls for just because I like mine a bit drier.
Found this recipe trying to imitate my local grocery's delicious recipes. It is pretty delicious. The almonds and golden raisins make it so tasty! Next time might add some diced celery or apple for a little more crunch.
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