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


  • 4 Boneless Skinless Chicken Breasts 
  • Salt & Pepper
  • 1 Tablespoon of Olive Oil
  • Romaine Lettuce



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



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!




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