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
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tbsp avocado oil
- 2 tsp mild curry powder
- 1/2 yellow onion {minced}
- 1 carrot {shredded}
- 3 tbsp plain yogurt
- 3 tbsp mayonaisse
- 8 romaine lettuce leaves
- 1/3 cup golden raisins
- 1/4 cup walnuts {chopped}
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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Chop chicken into 1/2 inch chunks. Season with salt and pepper.
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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.
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While the chicken is cooking, peel and shred one carrot.
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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.
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Serve in romaine lettuce leaves. This lunch is delicious served either warm or cold.
I’m Celia. I live in the Chicago area. I'm a mama of two, runner, business owner and former Iowan. My blog includes recipes, fitness and travel posts, and stories about Chicago.
