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This is a vertical image of lettuce cups on a light pink surface. In the lettuce cups is a yellow curry chicken salad with nuts, herbs, and dried cranberries. The image focuses on one cup in the center with more lettuce cups in the corners of the image. Recipe
GF Gluten-Free DF Dairy-Free EF Egg-Free

Bight & Bold Curry Chicken Salad

Curry chicken salad is bursting with texture and flavor. Packed with wholesome ingredients, it’s tasty, satisfying and nourishing!

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
Prep: 20 minCook: 30 minTotal: 50 min
Servings: 8 1x

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

Instructions

  1. Preheat oven to 350F.
  2. Place the chicken in a baking dish and pour the can of coconut cream overtop.
    This is an overhead horizontal image of a white ceramic square baking dish. In the dish is raw chicken breast. A hand is coming from the right bottom corner of the image and holding a glass bowl with a creamy liquid. The cream is pouring into the dish on top of the chicken. The dish sits on a white marble surface.
  3. Bake for 40 minutes and then remove from the oven. Allow the chicken to come to room temperature.
    This is an overhead horizontal image of a white ceramic square baking dish. In the dish is cooked chicken in a creamy liquid. The dish sits on a white marble surface.
  4. Once the chicken has cooled, place on a cutting board and cut into about small 1/4 – 1/2 inch cubes. Alternatively, you can use two forks to shred the chicken.
    This is an overhead horizontal image of a wood cutting board. The cutting board has darker and lighter wood stripes. On the cutting board are cubed cooked chicken. The cutting board sits on a white marble surface.
  5. Place the chicken in a large bowl along with the avocado oil mayonnaise, dried cranberries, chopped walnuts, chopped celery, cilantro, curry powder, turmeric, cumin, garlic powder, sea salt, and pepper.
    This is an overhead horizontal image of a glass bowl with cubed chicken, chopped walnuts, cilantro, celery, spices, dried cranberries, and mayonnaise in it. The glass bowl sits on a white marble surface.
  6. Fold everything together until the chicken is coated in mayonnaise and everything is combined.
    This is an overhead horizontal image of a glass bowl with a yellow curry chicken salad. The chicken salad is cut in chunks and there are other ingredients in it, thought they aren't immediately recognizable. The glass bowl sits on a white marble surface.
  7. Cut the bottom off the lettuce head and peel back the leaves. Try to maintain their cup form. Rinse and dry your lettuce leaves.
    This is an overhead horizontal image of a large white oval plate with empty lettuce leaves on it. The plate sits on a white marble surface.
  8. 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.
    This is an overhead horizontal image of a large white oval plate with lettuce cups on them. In half of the lettuce cups is a yellow curry chicken salad. A hand is coming from the bottom right corner and spooning chicken salad into the lettuce cups. The plate sits on a white marble surface.

Tips

Food styling & photography by Dalya Rubin.

Nutrition Info:

  • Serving Size: 1/8th the batch
  • Calories: 671
  • Sugar: 29g
  • Sodium: 467mg
  • Fat: 46.2g
  • Saturated Fat: 14.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 31.9g
  • Fiber: 1.3g
  • Protein: 35.5g
  • Cholesterol: 141mg
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