A Lunch Specal

 

CURRIED CHICKEN SALAD LETTUCE WRAPS

Cook's Notes: I am hosting a tea party next week. Besides enjoying fine conversations with yummy treats, one of the purposes of this tea party is to give our wedding tea set a great send-off before being donated to a local area business.  

So this week, I am fine-tuning a recipe that will be placed in phyllo cups. 

Greek yogurt was substituted for part of the mayonnaise, and romaine lettuce was used instead of bread, which means fewer calories.  A bacon splurge is optional. Curry is a strong spice, so start small and increase to your preference. Make the salad early in the day for flavors to meld. This recipe serves six and was adapted from dammdelicioius.net  

Ingredients:

• 3 slices bacon cooked, diced
• 3 cups chicken, cooked and diced (I used a rotisserie chicken as a time saver) 
• 1/3 cup mayonnaise or Miracle Whip
• 1/4 cup 2% Greek yogurt
• 1/2 cup of celery
• 3/4 cup diced onions 
• 1/4-1/2 teaspoon curry powder (I used 1/4 teaspoon) 
• 1 teaspoon parsley flakes
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 apple  finely chopped (leave skins on) 
• Salt and freshly ground black pepper to taste
• 4-6 Romaine lettuce leaves
• Roma tomatoes, diced
• 1 avocado, halved, peeled, seeded and diced

Directions:

• Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• In a large bowl, combine chicken, mayonnaise, Greek yogurt, celery, onions, spices, apples, lemon juice, and Dijon; season with salt and pepper to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, and garnish with bacon, tomato, and avocado.
  
  I sprinkled roughly chopped pistachios on top for an added taste/interest.