Curry Chicken Salad Recipe
This delicious Curry Chicken Salad recipe is easy to make using precooked chicken. A great paleo, gluten-free and dairy-free meal that comes together in minutes. Wrap it in lettuce or scoop it up with cucumber slices for a tasty low-carb lunch or light dinner.
How To Make Curry Chicken Salad Wraps With Recipe
Juicy chicken, diced apples, crunchy celery, topped with tart cranberries and wrapped in buttery greenhouse grown lettuce. This curry chicken salad is an easy summer lunch that you can throw together quickly. With a simple and tasty homemade curry mayo, you’ll enjoy the blend of sweet, earthy, and creamy flavors in every bite.
We’re at that time of year when it’s hot outside, and you don’t want to cook in fear of the house getting even hotter. However, you still want to make a nutritious, affordable, and well-balanced meal for your family.
We get it.
Curry Chicken Lettuce Wraps
Curry chicken salad lettuce wraps are sponsored by Tanimura & Antle.
Curry chicken salad lettuce wraps require minimal cooking, so your house stays cool all summer long. Make a large batch of the filling for a simple lunch in between extracurricular activities, and keep your kids full and cool for your next summer adventure.
Let’s get started!
Lettuce Wraps vs. Bread
Why Lettuce?
Must Have Ingredients
Ingredients
Here are a few ingredients you should add to your next shopping list to make this simple lettuce wrap recipe.
Greenhouse Grown Boston Lettuce
You may be thinking, why greenhouse grown lettuce? Tanimura & Antle use greenhouses to grow buttery Boston lettuce. And you can taste the difference in its delicate, mild flavor. Tanimura & Antle is able to produce more lettuce with less resources because they have control over the environment. That means you get a soft, easy-to-work-with (and eat) head of lettuce, while also supporting a sustainable food chain. It’s a win-win!
Related: Tanimura & Antle Farming Heritage
Chicken
Chicken is an affordable lean protein and a great addition to your lettuce wraps. Tender, juicy bits of chicken make your lettuce wraps a complete and filling meal. We love to make a big batch of chicken to have on hand all week.
Dice the chicken and eat your wraps with a warm, fresh filling. Store left-over chicken in the fridge for a chilled curry chicken salad later on. Chicken is versatile and can be eaten warm or cold, as long as it’s cooked.
Apple
It’s best to look for a sweeter apple to balance the acidic, earthy, and pungent curry mayo in your wraps. Balancing out flavors can be tricky, so a half cup of apples is just the right amount of sweetness for your lettuce wraps.
To make smaller diced apple pieces, cut thin slices on one side of your apple. Then stack your slices on top of each other and use your knife to cut thin, vertical slivers. Cut crosswise, and you’ve got baby diced apples.
Artisan Sweet Red Onion
Tanimura & Antle prides themselves on growing red onions that are sweet and not too intense or overpowering. Their Artisan Sweet Italian Red Onions are ideal for picky eaters who aren’t a fan of traditional, raw onions. These are more subtle and may be received better. Look for onions with little to no scent and store them in a cool, dry place with good circulation. Each 2 poubd bag of red onions has 10-12 servings.
Tanimura & Antle Aritsan Sweet Red Onion
Related: How to Cut an Onion
These are just a few of the ingredients that make this summer lunch fresh and tasty. Be sure to check out the recipe card below for the full ingredient list.
How to Make Lettuce Wraps
Step 1
Stir mayonnaise, lime juice, cilantro, curry powder, and salt in a bowl.
Add chicken, apples, celery, and onion to the same bowl and mix.
Fold in the cashews.
Step 2
Rinse the Tanimura & Antle Greenhouse Grown Boston Lettuce and pat dry with a paper towel. Put a large spoonful of the filling onto each piece of lettuce.
Step 3
Top with dried cherries or cranberries and serve.
Depending on the age of your kids, you can serve your wraps open-faced style and let them wrap it themselves, or you may want to wrap their curry chicken salad before you serve it.
Put a large spoonful of the chicken salad on each piece of lettuce. The easiest way to eat the lettuce wraps it is like a taco. Expect this to get messy — the filling will likely fall out on the sides.
The Produce Moms® is on a mission to put more fruits and vegetables on every table to change how America eats. Through our platforms and produce supplier partnerships, we educate consumers on the benefits of eating fresh produce, the growing process, and how to select, store and serve it. The Produce Moms® was founded by Lori Taylor. Her experience as a mom and produce supply chain professional helped her identify innovative ways to inspire consumers to eat more fresh fruits and veggies.
The Produce Moms® is proud to be B Corp certified.
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Curry Chicken Salad - Pineapple Mango Relish and Crispy Noodles - PoorMansGourmet
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This Curry Chicken Salad is commonly served in Gourmet venues like P.F. Chang's China Bistro. This Rendition is almost identical to theirs. Curry is usually yogurt based but this recipe calls for coconut milk and it makes a fantastic Chicken Dressing. There are a lot of other great fresh ingredients including the Pineapple and Mango used to make a Minty spicy Relish. And because there's a ton of Pineapple left over, I like to make Pina Colada and I've included that recipe below as well as at the end of this video. So check it out and give it a try!
Pina Colada:
Veggies with Ricotta:
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???? Curried CHICKEN Salad | Easy Weeknight Meals | Kravings
This salad combines warm Indian spices in a wonderful salad. Here are the ingredients and steps to make this recipe!
Curried CHICKEN Salad
• 1 lb approx. 500 gms Chicken Breast, butterflied and pounded
• 1.5 tsps Curry powder
• 2 tbsps Oil
• ¼ cup mined Onion
• 2 tsps minced Garlic
• ½ cup Mayonnaise
• ¼ cup Green Apple
• 2 tsps chopped Coriander
• Salt & Pepper to taste
• Buns
• Marinate the Chicken with the Curry powder and oil
• Saute the onion and add the Chicken together with the garlic
• Flip the Chicken over and remove the Onion & Garlic if it start’s to burn
• Allow the Chicken to cool and cut into small cubes
• Mix the Chicken together with the Onions & Garlic, Mayo, Apple & Coriander and add Salt & Pepper to taste
• Serve on it’s own or in a hollowed bun
Bookmark the recipe on my blog -
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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Curry Chicken Salad | H-E-B Recipes
View full recipe:
Curry Chicken Salad
Preparation Time: 1 hour includes chilling time
Serves: 6 to 8
Ingredients:
1pkg. H-E-B All Natural Boneless, Skinless Chicken Breasts
Ottavio Extra Virgin Sicily Olive Oil
1 c. Green and Red Grapes, halved
2 Tbsp. Adams Reserve Garam Masala
2 Tbsp. Mayo
½ c. Diced Celery
½ c. Slivered almonds
½ Red onion diced
Preparation Instructions:
1. Flatten chicken to even thickness.
2. Coat chicken with small amount of Ottavio Sicily Olive Oil and sprinkle with Salt and Pepper.
3. Heat skillet over medium heat, add just enough additional oil to coat bottom of skillet.
4. Cook chicken until juices run clear (165°).
5. Set aside to cool.
6. Once cooled, cut into cubes.
7. Add grapes, celery, onion, almonds and Garam Masala, and mayo.
8. Blend well. Let cool for 30 minutes before serving.
9. Serve with toasted or grilled pita.
Coriander Couscous
Preparation Time: 20-30 minutes
Serves: 4 to 6
Ingredients:
½ jar Tomato Coriander Dressing
1 cup Israeli Couscous, cooked and drained
¼ cup Feta Cheese
2 Tbsp. Ottavio olive oil
15 Cherry tomatoes quartered
1 c. Chopped Spinach
3 green onion sliced
Salt and pepper to taste
Preparation Instructions:
1. Combine all ingredients in a large bowl and mix.
2. Chill for one hour before serving.
Derrell Makes the Perfect Curry Chicken Salad
Derrell Smith's curry chicken salad dip will be the star of your next BBQ.
Curry Chicken Salad Recipe -
Ingredients:
Use leftover chicken breasts
Use leftover garlic aioli
1⁄2 a cup of chicken stock
2 tbsp of unsalted butter
1⁄4 cup of red onion finely diced
2 celery ribs finely diced 1⁄4 cup of craisins
1tbsp of curry powder 1⁄2 tbsp of celery salt
1⁄2 tsp of freshly cracked pepper 1tsp of lemon juice to taste
Steps:
1. Preheat oven to 350 degrees
2. In a shallow baking pan add chicken breasts, butter, onions, season with celery salt and pepper.
3. Pour chicken stock on top and cover with foil, bake for approx. 20mins or until internal temp is 165 degrees
4. Once the chicken is done, remove it from the oven and allow it to cool.
5. Chop chicken into small dice
6. In a medium-size bowl combine chicken, aioli, celery, craisins, curry powder, lemon juice, and additional celery salt and pepper to taste.
7. Add more or less aioli depending on preferred consistency.
8. Adjust seasoning to taste and serve with crackers or as a sandwich
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