No-Cook Curried Chicken Salad Lettuce Boats
Poached chicken tossed with Greek yogurt, curry, apples, and raisins, served in crisp lettuce leaves—a fresh, protein-filled lunch perfect for hot days or no-burn zones.
Equipment
- Mixing bowl
- Spoon
- Knife
Ingredients
- 1 cup cooked chicken breast shredded
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp curry powder
- 1/2 apple apple diced
- 2 tbsp raisins
- 1/4 cup celery diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 leaves romaine lettuce for boats
- 1 tbsp sliced almonds optional
Instructions
- In a bowl, mix chicken, yogurt, mayonnaise, curry powder, diced apple, raisins, celery, salt, and pepper until coated.
- Spoon mixture into lettuce leaves to form boats.
- Sprinkle with sliced almonds before serving.
Notes
Use pre-cooked or rotisserie chicken for fast assembly. Keep salad chilled in a cooler or insulated bag for food safety. Lettuce leaves add crunch and minimize dish use.