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!!

Prep: 20 minCook: 30 minTotal: 50 min
Servings: 8 1x


  • 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


  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