Best 4 Curried Chicken Salad In Lettuce Cups Recipes

Indulge in a delightful culinary journey with our curated collection of curried chicken salad recipes, each promising a unique explosion of flavors. From the classic combination of chicken, curry, and mayonnaise to refreshing twists featuring fruits, nuts, and herbs, these recipes cater to every palate. Dive into the creamy delight of our avocado curried chicken salad, where ripe avocados lend a luscious texture and subtle nutty flavor. Experience a taste of the tropics with our pineapple curried chicken salad, where sweet pineapple chunks add a burst of tropical sunshine. Craving something tangy? Our lemon-herb curried chicken salad invigorates your taste buds with a zesty blend of lemon, fresh herbs, and a hint of Dijon mustard. And for those who love a bit of crunch, our crunchy curried chicken salad combines the classic flavors with a medley of crisp celery, red onion, and toasted almonds. These flavorful chicken salad variations, nestled in crisp lettuce cups, make for a delightful and wholesome meal, perfect for lunch, dinner, or a light and refreshing snack. Embark on this culinary adventure and discover your favorite curried chicken salad recipe today!

Here are our top 4 tried and tested recipes!

CURRIED CHICKEN SALAD

Curried Chicken Salad image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Steps:

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CURRIED CHICKEN LETTUCE WRAPS

Curried Chicken Lettuce Wraps image

This take on traditional chicken salad has received rave reviews wherever it's been served. I've even been able to convert my husband, who won't come within 10 feet of traditional chicken salad, into a "more please" kinda guy when I serve these curried chicken lettuce wraps for dinner! Also makes great leftovers as it tastes even better after a day or two!

Provided by cafe mocha

Time 1h35m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil, or to taste
2 cups cubed cooked chicken
2 tablespoons lime juice
salt to taste
1 medium green apple, diced
⅔ cup dried cranberries
¼ cup toasted slivered almonds
2 ½ tablespoons thinly sliced green onions
⅔ cup mayonnaise
½ teaspoon curry powder
12 leaves lettuce, or more to taste

Steps:

Heat oil in a skillet over medium heat. Add chicken, lime juice, and salt; cook and stir until chicken is no longer pink, 7 to 10 minutes. Remove from the heat.
Add apple, cranberries, almonds, and green onions to the chicken.
Mix mayonnaise and curry powder together in a large bowl. Add to chicken mixture and stir to coat. Transfer to the refrigerator until flavors have blended together, at least 1 hour, or overnight for more flavor.
Spoon chilled chicken salad into individual lettuce leaves. Wrap and eat with your fingers.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 17.1 g, Cholesterol 44.3 mg, Fat 27.5 g, Fiber 1.9 g, Protein 14.3 g, SaturatedFat 4.4 g, Sodium 170.8 mg, Sugar 12.3 g

SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS

Spicy-Crunchy Chicken Salad in Lettuce Cups image

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

6 tablespoons freshly squeezed lime juice
1/4 cup sugar
3 tablespoons Southeast Asian fish sauce
2 teaspoons Asian-style chile paste, like sambal oelek
2 tablespoons vegetable oil, like corn, peanut, or soy
1-inch piece fresh ginger, peeled and finely grated
2 cloves garlic, minced
1 pound ground chicken
1 tablespoon kosher salt
4 scallions (white and green), thinly sliced
1 medium carrot, grated
1/2 cup canned, drained water chestnuts, chopped
3 to 4 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh coriander leaves (cilantro)
8 to 10 Bibb lettuce leaves
Lime wedges

Steps:

In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES

Quick and Easy Curry Chicken Salad for Lunches image

Curry chicken salad is one of my favorite recipes to make ahead for a week of effortless but delicious lunches. This recipe is so flavorful and has ton of great texture. There are so many ways you can eat this chicken salad: sandwich, mixed into a salad, scooped into lettuce cups, spooned into cucumbers or other veggies, dipped with pita, spread on top of toast, or just eaten straight out of the container! Curry chicken salad is also a great party app, just place dollops in little cucumber cups, finger sandwiches, or crackers and serve!

Provided by Stirs and Stripes

Categories Chicken Salad

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

½ cup plain yogurt
¼ cup mayonnaise
1 tablespoon curry powder
½ pound shredded cooked chicken breast
1 medium apple, peeled and diced
2 stalks celery, diced
1 stalk green onion, finely chopped, or more to taste
½ cup sliced almonds
¼ cup raisins
salt and ground black pepper to taste

Steps:

Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 13 g, Cholesterol 36.9 mg, Fat 13.2 g, Fiber 2.2 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 107 mg, Sugar 8.5 g

Tips:

To save time, use pre-cooked or rotisserie chicken. Shred it by hand or with a fork.
If you're using raw chicken, be sure to cook it through before adding it to the salad.
For a creamier salad, add some mayonnaise or Greek yogurt.
If you like a spicy salad, add some cayenne pepper or chili powder.
For a healthier salad, use whole-wheat lettuce cups or wraps.
Garnish the salad with chopped cilantro, green onions, or almonds for extra flavor.

Conclusion:

Curried chicken salad in lettuce cups is a delicious and healthy lunch or dinner option. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try.