Curry Chicken Salad Lettuce Wraps

Curry Chicken Salad Lettuce Wraps

June 29, 2016

Curry Chicken Salad Lettuce Wraps
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2
  • 2 boneless, skinless chicken breasts
  • ½ cup granny smith apple, chopped
  • ½ cup celery, chopped
  • ½ cup red onion, finely died
  • ¼ cup apricots, finely diced
  • ¼ cup fresh parsley, finely chopped
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 small headwater lettuce
  • 2 tablespoon homemade mayo
  • 1 large egg
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 1 cup avocado oil
  1. Season chicken with salt and pepper. Heat olive oil in a pan over medium heat and cook (5minutes per side) until browned. Lower the heat, cover with a lid, and let cook (15-20minutes more). Let rest (5 minutes), then chop into bit sized pieces.
  2. Chop the celery, apple, onion, apricot, and parsley. Place all chopped ingredients in a mixing bowl.
  3. Add mayo, curry powder, salt, and pepper. Stir together until well mixed. Taste and adjust seasonings as desired.
  4. Clean and dry lettuce. Stuff each leaf with chicken salad and serve.
  5. Crack the egg into a jar. Add lemon juice and salt. Add avocado oil, and allow to stand (10 seconds) until the egg falls to the bottom. Using an immersion blender, blend (10-15seconds) until thick and creamy. Taste and adjust flavor as desired with salt, lemon, pepper, dill, mustard, or other seasonings. Cover and refrigerate.