Well, it finally came, Spring.
After such a long hibernation, trapped house-bound, it is marvelous to be able to sit outside on the patio and have dinner. This is that brief period of Minnesota spring where the snow is just behind us and the heat of the spring has not yet manifested in the feasting hordes of mosquitoes.
Tonight was a simple dinner of Curried Chicken Salad Lettuce Wraps, set out for assembly, and fresh fruit. Delish.
Simple Curried Chicken Salad
1/2 cup celery
1/2 cup mayonnaise (you can use light to reduce the calories)
1/2 cup golden raisins, chopped dried cherries or mixture of both.
1 cup grapes, sliced in half (optional)
1/4 cup diced white onions.
2-3 tbsp sweet curry
2 cooked chicken breasts, chopped
Mix the first 6 ingredients together. You can add more of any one to suit your taste. My family likes it very curry flavored and crunchy, so I add more curry andcelery. Then add the chicken and fold gently to mix. I also prefer to have the grapes in there, along with the the tartness of the dried cherries, but if you dont have the fresh grapes on hand, this is just as good without them.
You can serve this right away, but it tastes best after it has had a chance to rest.
This salad can be served as pictured, on lettuce leaves, which is naturally Gluten Free. It can also be served on whole grain bread, in pita pockets, or on a bed of salad greens with radishes and cucumbers, dressed with a simple vinaigrette.
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