Curry Chicken Lettuce Cups

 1 lb cooked and diced boneless, skinless chicken breast

1/2 cup finely diced celery

1/2 cup finely diced green onions

1/2 cup chopped roasted cashews

1/2 cup green grapes cut in half

1/4 cup finely chopped Italian parsley


1 cup plain Greek yogurt

2 tsp curry powder

1 tsp salt

1/2 tsp pepper

1/4 cup chopped fresh cilantro

Optional: 1/4 tsp cayenne pepper 


I head of butter or bibb lettuce.  Rinse and dry individual leaves.


In a large bowl, toss together the cooked chicken, celery, green onions, cashews, green grapes and Italian parsley.


In a small bowl, whisk together Greek yogurt, curry powder, salt, pepper, cayenne (optional) and cilantro. 


Pour 3/4 of the yogurt mixture over the chicken mixture and mix until well coated.  Add more yogurt sauce if needed.


Refrigerate the mixture until you are ready to serve. Store refrigerated for up to 3 days.


Scoop mixture into the leaves of the lettuce when you are ready to serve.


Wine pairing:  2022 Luke Sauvignon Blanc



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