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Curry Chicken Lettuce Cups by Maggie Zhu

 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
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.