Category: recipe; lunch; curry; chicken salad; no carb

Curry Chicken Salad Lettuce Boats

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

Course Main Course
Cuisine American
Keyword chicken salad, low carb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

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

  1. Chop chicken into 1/2 inch chunks. Season with salt and pepper.

  2. 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.

  3. While the chicken is cooking, peel and shred one carrot.

  4. 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.

  5. Serve in romaine lettuce leaves. This lunch is delicious served either warm or cold.

Looking for healthy lunch ideas?

6-Layer Veggie Sandwich

Chipotle Egg Salad

Buffalo Chicken Quinoa Bowls