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Curry Chicken Salad Lettuce Cups
I just love this recipe for Chicken Curry Salad!
It's full of flavor, has tender chicken and great crunch from the lettuce!
Curry Chicken Salad on Hearts of Romaine Lettuce
Ingredients
- 4 Boneless Skinless Chicken Breasts
- Salt & Pepper
- 1 Tablespoon of Olive Oil
- Romaine Lettuce
Directions
Bake chicken in the oven on 350 degrees for 20-25 minutes covered with alumnium foil. Cut chicken into small dice, set aside and keep covered to retain moisture in the chicken.
In a large bowl combine:
- 1/2 Onion, Diced Small
- 1-2 Tablespoons Yellow Curry Powder
- 2 Tablespoons Currants (or Craisins)
- 1 Green Apple, Diced
- 2 Stalks of Celery, Diced
- 1/2 Cup Light Mayo
- 3-4 Green Scallions, Diced
- Coarse Salt & Pepper
Directions
Combine well and then add the chicken. Place in fridge for about an hour. The longer this sits, the better the flavors! Spoon into romaine lettuce wedges. YUM!
Enjoy!
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About the Author
As a Chef from the prestigious California Culinary Academy, the always-dynamic Chef Michelle Karam has always had a passion for great food and the generosity to share her recipes with others. As a busy mom, she understands that so many women are juggling careers, family & household, so she gladly reveals her secrets of the kitchen for fast, healthy meals that even the pickiest of eaters will love
Michelle Karam is the featured chef on ehow.com where she has completed over 60 featured segments that teach and show how to make delicious meals and desserts with a no stress attitude! She also is featured on Target’s Holiday Solutions 2010 & Pier 1 Imports.In addition to her many on-camera appearances, Michelle has guest hosts a radio show for the Santa Barbara News Press, which discusses local restaurants, reviews and recipes.
To learn more about Michelle or see all of her shows and segments please go to www.dishesbymichelle.com
