This recipe is best for 2-4 people but can be doubled easily!
Course: Main Course
2 cooked (and cooled) chicken breasts shredded
3/4cupmayonaise more if you like your salad extra creamy. You can substitute Greek Yogurt to make the dish lighter.
1cupred grapes halvedcleaned. any grapes will do
1/2cupslivered almondslightly toasted
1package of bibb or butter lettuce cleaned and dried carefullyor you can use bread or crackers
Shred your cooled chicken into small bite sized pieces.
If you are not starting with cooked chicken breasts, place 2 chicken breasts in a 375 degree oven drizzled with a little salt, pepper and olive oil and bake for about 20-25 minutes or until cooked through. Shred your chicken into small pieces and add to a large bowl
Now cut your grapes in half lengthwise and add those in
If your almonds are not toasted already, add them to a small pan over medium heat and lightly toast them (wait until they turn a light brown) stirring often. Let cool
Add your toasted almonds to your bowl with the chicken and grapes
add all of your spices and mayonnaise to the bowl and mix well making sure all of your spices are mixed in evenly
taste for seasoning and add additional salt or curry powder if needed
prepare your lettuce cups by carefully pulling the lettuce leaves away from the core one at a time making a nice neat stack.
add a good heaping spoonful of your curry chicken to each piece of lettuce
place your filled lettuce cups on a large plate and serve immediately