Curry Chicken Salad Lettuce Cups



3 cooked boneless skinless chicken breasts

4 green onions, chopped

¼ cup celery, chopped

¼ cup fresh parsley, chopped

¼ red grapes, cut in half

¼ cup chopped pecans

1 tablespoon Dijon mustard

¾  cup mayonnaise

1 ½ tsp yellow curry powder

¼ tsp each salt and pepper 

2 tablespoons fresh dill, chopped for garnish

1 head of butter leaf lettuce


Shred or chop cooked chicken breasts and place in a medium mixing bowl.


Add green onions, celery, parsley, red grapes and pecans. 


Add dijon mustard, mayonnaise, curry powder, salt and pepper.  Gently stir to combine. 


Serve in lettuce cups and garnish with chives.  Serve. 


Can be stored in an airtight container in the refrigerator for up to 2 days.


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