For some, chicken salad calls to mind one thing: mayonnaise. Well, get ready to shatter your chicken salad preconceptions with this easy recipe for Curried Chicken Lettuce Cups. Mayo is still present, but it plays a supporting role to a slew of other incredible flavors: tart lime, honey, tangy Greek yogurt, ginger, and Madras curry powder, which is used to season the chicken before it’s roasted and shredded. Raisins and grapes add a touch of sweetness to the mix, making for a dimensional, fragrant chicken salad that’s divvied up into darling little lettuce cups. And the best part? You can make this simple summer dish and bring it for lunch the next day. Boom.
Using your palms, roll the lime around before slicing to help it release more of its juices.
1 cup red grapes
1 stalk celery
3 tablespoons cashews
2 boneless skinless chicken breasts
2 teaspoons curry powder
½ teaspoon ginger
¼ cup Chobani nonfat Greek yogurt
3 tablespoons mayonnaise
2½ teaspoons honey
2 tablespoons golden raisins
1 head butter lettuce
1 tablespoon olive oil
Preheat oven to 425°F. Halve lime (see Recipe Tip). Rinse remaining produce. Halve grapes. Thinly slice celery. Roughly chop cashews. Pat chicken dry with paper towel.
Season chicken all over with curry powder, ½ teaspoon salt, and pepper as desired. Place on a foil-lined baking sheet and drizzle ½ tablespoon olive oil on top. Transfer to oven and roast until cooked through and no longer pink, about 15 minutes.
While chicken roasts, whisk together Chobani yogurt, mayonnaise, honey, and juice of 1 lime in a large bowl until fully combined. Season with ¼ teaspoon salt and pepper as desired. Add raisins, grapes, and celery and toss to coat.
Separate lettuce leaves, discarding tough stem to create lettuce cups.
Using tongs or 2 forks, shred roasted chicken into bite-size pieces. Add to bowl with salad mixture and toss to coat.
Top lettuce cups with curried chicken and garnish with cashews. Snap some #platedpics and dig in!