By Maggie Zhu
Ingredients:
1 cup cooked chicken, diced (or 1 uncooked chicken breast)*
¼ cup mayonnaise
¼ tsp lemon juice, or rice vinegar
¼ tsp salt
¼ tsp black pepper
1 tsp curry powder
½ stalk celery, small dice
¼ red onion, small dice
2 tbsp dried cranberries
15 pieces Little Leaf Farms Baby Green Leaf
sliced chives, for garnish
Directions:
1
(Optional) *If using uncooked chicken for this recipe, season both sides with olive oil, salt, and pepper and bake at 425°F for 18 to 20 minutes, until the chicken breast is cooked through. To test doneness, insert a knife into the thickest part of the chicken and make sure the juices run clear.
2
Combine the chicken, mayonnaise, lemon juice, salt, pepper, and curry powder, and mix until well combined. Add the celery, onion, and cranberries, and mix to distribute.
3
Scoop a tablespoon of the salad onto each lettuce leaf and sprinkle with sliced chives.
Ingredients
1 cup cooked chicken, diced (or 1 uncooked chicken breast)*
¼ cup mayonnaise
¼ tsp lemon juice, or rice vinegar
¼ tsp salt
¼ tsp black pepper
1 tsp curry powder
½ stalk celery, small dice
¼ red onion, small dice
2 tbsp dried cranberries
15 pieces Little Leaf Farms Baby Green Leaf
sliced chives, for garnish