Recipes . Fitness . Travel . City Living

Curry Chicken Salad Lettuce Boats

This healthy, no carb recipe for Curry Chicken Salad Lettuce Boats is perfect for lunch or a light dinner.

Happy Friday! This week has flown by. K and I spent last weekend and the early part of this week in Iowa visiting family. He traveled to a few meetings for work, and I hung out on the farm with my parents. It was a lovely, low key week and I can’t wait to extend that feeling through the weekend. While in Iowa, I visited one of my favorite spice stores in Des Moines – Allspice Culinarium. We always pick up a spice and a flavored vinegar or two while shopping, and this trip was no different. The inspiration for this recipe comes from Allspice’s Mild Curry Powder.

I am experimenting with the paleo diet right now. While a few components to this chicken salad are not on the paleo list {mayo and yogurt}, I decided to make an exception since I only used a small amount of each. These curry chicken boats were perfect for a light lunch on the farm, served on large romaine lettuce leaves.

Why did it take me so long to make lunch using a bunch of romaine lettuce? Romaine leaves are sturdy and don’t fall apart in the middle of your meal {I’m a messy eater, so this is key}. I can’t wait to try this again.

Curry Chicken Salad Lettuce Boats
Yields: 8 lettuce boats {serves 4}

1 1/2 pounds boneless, skinless chicken breasts
1 Tablespoon avocado oil 
2 teaspoons mild curry powder
1/2 onion {minced}
1 carrot {shredded}
3 Tablespoons plain yogurt
3 Tablespoons mayonnaise
8 romaine lettuce leaves
1/3 cup golden raisins
1/4 cup walnuts {chopped}
1/4 teaspoon salt
1/4 teaspoon black pepper

How to~ 
*Chop chicken into 1/2 inch chunks. Season with salt and pepper.
*Heat 1 Tablespoon avocado oil in a saute pan. Add minced onions and cook for ~3 minutes. Saute chicken for 8-12 minutes. Add 1 teaspoon curry powder while cooking.
*While the chicken is cooking, peel and shred one carrot.
*Let the chicken cool for ~5 minutes. In a separate bowl, mix yogurt, mayonnaise, golden raisins, walnuts, shredded carrot, 1 teaspoon curry powder, and salt/pepper to taste. Add chicken and mix well.
*Serve in romaine lettuce leaves. This lunch is delicious served either warm or cold.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes


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