The Pioneer Woman Tasty Kitchen
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Curried Chicken Salad Lettuce Wraps

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Level: Easy

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Description

Neat little chicken salad sandwiches, along with radish and water crest sandwiches, are traditionally one of the “ladies club bridge” or “high tea” staples. This recipe adds a Middle Eastern taste to the humble chicken salad finger sandwich with the addition of curry powder. And it adds a neat twist by dropping the bread and wrapping the curry dressed chicken nuggets in pieces of romaine lettuce.

Ingredients

  • 1 cup Unsweetened Shredded Coconut
  • 4 cups Chicken Stock
  • 2 whole Large, Skinless, Boneless Chicken Breasts
  • ⅓ cups Mayonnnaise
  • ⅓ cups Plain Greek Yogurt
  • 2 teaspoons Curry Powder
  • 1 Tablespoon Fresh Lime Juice
  • 1 Tablespoon Honey
  • ½ teaspoons Kosher Or Sea Salt
  • ⅓ cups Golden Raisins
  • 1 cup Roasted Cashews, Roughly Chopped, Divided Use
  • 1 cup Cilantro, Roughly Chopped, Divided Use
  • 2 heads Hearts Of Romaine Lettuce, Separated

Preparation

1. Preheat oven to 350° F.

2. Spread the shredded coconut on a cookie sheet, place in the oven and toast for about 8 minutes until most of the shredded coconut is nicely browned.

3. In a 3-quart pot over medium heat bring the chicken stock to a simmer. Add the chicken and simmer, uncovered, for 25 minutes. Transfer chicken to a clean work surface and cool until the breasts can be handled comfortably. Either shred the chicken or chop it into 1/2-inch pieces. Set the shredded or chopped chicken aside in medium bowl.

4. In a separate, small bowl mix together the mayonnaise, yogurt, curry, lime juice, honey, salt, raisins, 1/3 cup chopped cashews, 1/3 cup of toasted coconut, and ¼ cup chopped cilantro. Check seasoning and adjust to taste*.

5. Combine the curry/yogurt sauce with the chopped/shredded chicken and thoroughly mix.

6. Transfer the curry chicken salad to a platter over a bed of lettuce leaves, garnish with extra chopped cilantro and coconut. Serve accompanied by additional lettuce leaves, additional chopped cashews, roughly chopped cilantro, and toasted coconut. To eat, place some of the chicken salad on a lettuce leaf, top with some chopped cilantro, chopped cashews, and toasted coconut fold and enjoy.

* NOTE: we usually make a second batch of the dressing minus the raisins and chopped cashews to place in a squirt bottle (as is usually used for catsup and mustard) and serve with the chicken salad.

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