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
Cost per Serving: $.66
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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 124
  • Fat: 13g
  • Saturated fat: 2g
  • Protein: 8g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 40mg
  • Sodium: 180mg

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. 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. 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. 3. Arrange lettuce leaves on a platter. Fill each cup with about 2 Tbsp. chicken salad and serve.
  4. Note: Nutritional analysis is per piece.
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