Curried Chicken Salad Lettuce Cups

I really like chicken salad. My mom used to make it for me in high school and pack it in my lunch. But, I was jonesing for it so hard that I ate the whole damn sandwich on the bus ride to school. It was delicious.

If you want said chicken salad, check out this recipe here. I stand by it forever and will declare that it’s the best chicken salad and will never let you down.

But what if you want something with more spice. More flavor. Something beyond the creamy traditional chicken salad but yet dairy free? Ladies and Gentlemen… I present to youuu this curried chicken salad in lettuce cups.

I made these on a day when Jaryd had a half day off from work. He sat on the couch next to me as I took pictures of them… side note… It’s really hard to take pictures of chicken salad. But I digress. As soon as he sensed I was done taking pics he jumped at the chance to eat one. And, he exclaimed, “really great” in between bites. I packed them all up and we ate them again for dinner.

We really love them. They’re packed with flavors and textures. Make this recipe and divide them into five meal prep containers. Pack the lettuce separately to avoid it getting soggy and you have yummy lunches (or dinners!) all week.

Put these into a lettuce cups, regular wraps, in between toasted bread, on top of a salad. Really, you can’t go wrong with these! I hope you guys love this recipe, so let’s get into it!

Place the chicken in a baking dish. Pour the can of coconut cream overtop. Bake for 40 minutes and then remove from the oven. Allow the chicken to come to room temperature.

Once the chicken has cooled, place on a cutting board and cut into about 1/2 inch cubes. Alternatively, you can use two forks to shred the chicken.

Place the chicken in a large bowl along with the avocado oil mayonnaise, dried cranberries, chopped walnuts, chopped red onion, chopped celery, cilantro, curry powder, turmeric, cumin, garlic powder, sea salt and pepper.

Fold everything together until the chicken is coated in mayonnaise and everything is combined.

Cut the bottom off the iceberg lettuce head and peel back the leaves. Try to maintain their cup form. Rinse and dry your lettuce leaves. Scoop the chicken salad into the lettuce cups and serve. If meal prepping or packing these for lunch, keep and pack the chicken salad separately from the lettuce wraps and assemble right before eating.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Curried Chicken Salad Lettuce Cups

You have got to make a batch of this dairy free and low carb Curried Chicken Salad Lettuce Cups for your lunches this week! They’re so flavorful!!

Recipe by:Lindsay Grimes

★★★★★ 4.5 from 2 reviews

Prep: 20 minCook: 30 minTotal: 50 min

Print recipe Rate recipe Pin Save recipe

Servings: 8 1x

1x2x3x

Ingredients

• 2 lbs. chicken breasts
• 1 can (13.5 oz) unsweetened coconut cream
• 1 cup avocado oil mayonnaise
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 stalk celery stalk, chopped
• 1/4 cup cilantro, chopped
• 3 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350F.
2. Place the chicken in a baking dish.
3. Pour the can of coconut cream overtop.
4. Bake for 40 minutes and then remove from the oven.
5. Allow the chicken to come to room temperature.
6. Once the chicken has cooled, place on a cutting board and cut into about 1/2 inch cubes. Alternatively, you can use two forks to shred the chicken.
7. Place the chicken in a large bowl along with the avocado oil mayonnaise, dried cranberries, chopped walnuts, chopped red onion, chopped celery, cilantro, curry powder, turmeric, cumin, garlic powder, sea salt, and pepper.
8. Fold everything together until the chicken is coated in mayonnaise and everything is combined.
9. Cut the bottom off the iceberg lettuce head and peel back the leaves. Try to maintain their cup form. Rinse and dry your lettuce leaves.
10. Scoop the chicken salad into the lettuce cups and serve.
11. If meal prepping or packing these for lunch, keep and pack the chicken salad separately from the lettuce wraps and assemble right before eating.

© The Toasted Pine Nut

Enjoy!! xo