CURRY CHICKEN SALAD IN LETTUCE WRAP
Author: Clean Team
Recipe type: Lunch
Serves: 2
Ingredients
- 2 chicken breasts
- ⅓ cup coconut cream (separate the cream from the liquid in a can of whole fat coconut milk)
- Splash of apple cider vinegar
- 3 tsp. curry
- 2 bunches of scallions
- Salt + pepper to taste
- Boston or bibb lettuce leaves
- Carrots, julienned
- Sprouts
Instructions
- Poach or grill the chicken breasts. When cool, chop coarsely and set aside.
- In a blender or food processor, mix coconut cream, vinegar, and curry powder.
- In a large bowl combine chicken, scallions, and curry sauce to taste. Season with salt and pepper.
- Serve a scoop or two in lettuce leaves. Top with carrots and sprouts.