Curry Chicken Salad Lettuce Cups with Apple & Cashews

Photo: TheHungryDudes · CC BY 2.0 · source

Tender poached chicken in a golden curry-yogurt dressing with crisp apple, celery and toasted cashews, spooned into butter lettuce with warm pita on the side. Sweet, savory and very packable.

Ingredients

• 2 lb boneless chicken breasts
• 1 cup plain Greek yogurt
• 1 tbsp curry powder
• 1 apple, finely diced
• 3 celery ribs, diced
• 3 green onions, sliced
• 3 tbsp chopped cilantro
• ½ lemon, juiced
• ⅓ cup roasted cashews, chopped
• 2 heads butter lettuce
• 2 pitas, warmed and cut in wedges

From your pantry: 1 tbsp mayo, 1 tbsp honey, ½ tsp cumin, ¼ tsp turmeric, ¼ tsp cayenne, salt, pepper.

Instructions

1. Put the chicken in a pot, cover with cold water by an inch, add 1 tsp salt and bring to a gentle simmer. Cover, turn off the heat and let it sit until 165°F inside, 15 to 18 minutes.
2. Let the chicken cool a few minutes, then dice or shred it.
3. Whisk the yogurt, mayo, honey, lemon juice, curry powder, cumin, turmeric, cayenne, ½ tsp salt and pepper in a large bowl.
4. Fold in the chicken, apple, celery, green onions and cilantro. Chill at least 15 minutes so the curry flavor blooms.
5. Spoon into lettuce cups, scatter with cashews and serve with warm pita wedges.

Tip: Poaching off the heat keeps lean breast meat juicy; boiling it hard is what makes chicken salad dry and stringy.

Nutrition per serving

Good for

Adapted from Cooking Classy.

You might also like

Everything-Bagel Salmon & Crispy Smashed Potatoes40 min · 610 kcal · 39 g proteinHoney-Garlic Pork Tenderloin with Green Beans35 min · 515 kcal · 36 g proteinBerry Vanilla Overnight Oats5 min · 380 kcal · 18 g proteinJammy Egg Avocado Toast with Chili Crisp15 min · 690 kcal · 26 g proteinGreek Yogurt Chicken Salad Wraps15 min · 335 kcal · 27 g proteinSpinach, Feta & Pepper Egg Muffins30 min · 205 kcal · 16 g proteinPeanut Butter Banana Oatmeal10 min · 490 kcal · 19 g proteinHoney Berry Yogurt Parfaits5 min · 345 kcal · 22 g protein