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.