21 August 2011

Curried Chicken Salad Lettuce Wraps

3 tablespoons olive oil
1/2 cup sweet onion, minced
2 tablespoons curry powder
1 teaspoon garlic powder
Pinch cayenne
2-3 cups shredded cooked chicken
1 cup mayonnaise
1/2 cup mango chutney
1/4 cup minced cilantro
Handful red seedless grapes, quartered
2 tablespoons lime juice
Kosher salt and black pepper
Lettuce leaves
Shredded carrots
1/4 cup chopped cashew nuts

In a sauté pan, heat the oil over medium heat. Add the onion and cook until translucent. Add the curry powder, garlic powder, and cayenne. Stir until fragrant, about 20 seconds. Remove pan from the heat and set aside to cool.
In a small bowl mix together the curry oil, mayo, chutney, cilantro, grapes, and lime juice. Season with salt and pepper. Pour the mayo mixture over the chicken and mix gently to combine. Serve in lettuce leaf wraps with carrots and cashews on top.

johnsons backyard garden

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