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Saturday, July 2, 2016

Curried Mango Chicken Lettuce Wraps

GLUTEN-FREE  |  GRAIN-FREE  |  DETOX-FRIENDLY


These lettuce wraps are delicious, nutritious, and full of anti-inflammatory spices. Cashews add texture and a bit of crunch while mango adds a subtle sweetness. You can make the chicken salad ahead of time and take this dish to go, whether you're headed to school, work, the park, or the beach.

If you don't have mango, substitute chopped apple or fresh grapes. If you're on a detox, omit the fresh fruit. I used scallion but shallot or red onion would work just as well. For the base of the dressing, I used equal parts whole milk Greek yogurt and real mayonnaise, but you could use one or the other if you wish.

You can use a store-bought curry powder or make your own. The one I used is a combination of turmeric, coriander, cumin, cinnamon, cayenne, and paprika. If your lemon is organic, add some zest to the dressing before you juice it. It's a good source of flavonoids that have been shown to reduce the risk of cancer.

This recipe serves two and yields about 6 lettuce wraps, depending on the size of your lettuce leaves.

Ingredients:
  • 1 chicken breast at room temperature, seasoned in advance if possible
  • Cold-pressed extra virgin olive oil
  • 1 tablespoon whole milk Greek or strained yogurt
  • 1 tablespoon real mayonniase
  • 1 teaspoon curry powder
  • 1/2 teaspoon freshly grated ginger root
  • Pinch sea salt
  • Pinch freshly ground peppercorn
  • 1 teaspoon freshly squeezed lemon juice
  • 1 scallion, thinly sliced
  • 1/4 cup raw cashews
  • 1/4 cup mango cut into small dice
  • Lettuce leaves for serving (about 6 medium leaves)

Directions:
  1. Brush the chicken breast with olive oil. If you haven't seasoned it in advance, sprinkle it with sea salt. Cook it on a stove top grill or cast iron or stainless steel skillet, then set it aside to cool.
  2. Stir together the yogurt, mayonnaise, curry powder, ginger, salt, pepper, and lemon juice until well combined.
  3. Stir in the scallion, cashews, and mango.
  4. Chop the cooled chicken and stir that into the mixture as well.
  5. Serve the chicken salad with fresh lettuces leaves.

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