Curried Chicken Salad Lettuce Wraps

I am really fond of lettuce wraps these days. They are fresh, crisp and low carb. Lettuce wraps are a great way to scoop up both warm and cold fillings. I decided this weekend to update an old Curried Chicken Salad recipe and use it as a filling for a lettuce wrap. The original recipe was from a Weight Watchers cookbook. It was an open faced sandwich we use to make with canned chicken. For this wrap, I wanted to learn how to poach the chicken. I turned to Rachael Ray for a recipe and she did not disappoint. Rachael's Poached Chicken is full of flavor, tender and moist. The secret is she lets the chicken cool in the poaching liquid. Using her recipe I had four perfectly poach chicken breasts for my wraps and two quarts of chicken broth for future soups. This is definitely a method I will use in the future. The chicken was perfect in the Curried Chicken Salad. I love this combination of chicken, apples, grapes and curry. I used a homemade curry powder I saw on the Dr. Oz show. But you can use a store bought curry powder too, I have in the past. It adds a warm spice to the yogurt-mayo dressing that complements the sweet, tart flavors of the grapes and apples. This salad is great as a lettuce wrap. It makes for a nice fresh and filling meal, an update worth making again real soon.

Curried Chicken Salad Lettuce Wraps
Servings: 2

Ingredients

2 Tbsp. light mayonnaise
2 Tbsp. plain non fat Greek yogurt
2 tsp lemon juice
1/4 tsp curry powder
8 oz. skinned and boned poached chicken, diced
1 small apple, diced
12 large seedless green grapes, cut into quarters
Dash each salt, white pepper and cayenne
4 lettuce leaves

Chopped pecans (optional)

Directions

In medium bowl combine mayonnaise, yogurt, lemon juice, and curry powder. Stir in chicken, apple, and grapes; season with salt, pepper and cayenne. Spoon a fourth of the chicken salad into each lettuce leaf. Garnish with pecans (optional).

Curry Powder

Source: Dr. Kulreet Chaudhary as seen on Dr. Oz

Ingredients

5 tsp coriander seeds
1 tsp fenugreek seeds
1 large bay leaf
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1 small (1.5 inch) piece of a cinnamon stick
5 cloves
2 tsp turmeric powder (reserve for later)

Directions

Grind all of the above ingredients, except for the turmeric powder, in a coffee grinder. Afterward, add 2 tsp of the turmeric powder. Mix all ingredients together.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Call Me PMc: Marvelous Mondays Link Party
Tumbleweed Contessa: What'd You Do This Weekend?
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Treasure Box Tuesday
It's Your Life: Tuesdays with a Twist
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Carole's Chatter: Food on Friday - Apples