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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

(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.


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.


Scoop a tablespoon of the salad onto each lettuce leaf and sprinkle with sliced chives.