Diabetic Living

CURRY CHICKEN SALAD LETTUCE WRAPS

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PREP TIME: 15 MINS

SERVES 2 (3 WRAPS PER SERVE, AS A LIGHT MEAL)

150g plain fat-free Greek-style

natural yoghurt

½ tsp curry powder or glutenfree curry powder

Freshly ground black pepper 170g seedless red grapes,

halved

125g grilled chicken breast,

chopped (see Cook’s Tips) 1 stalk celery, chopped

2 Tbsp slivered almonds, toasted

(see Cook’s Tips)

6 butter or small iceberg

lettuce leaves 1 Whisk yoghurt, curry powder and pepper together in small bowl. 2 Toss the grapes, chicken, celery and almonds in a bowl. Divide the chicken mixture between the lettuce leaves.

3 To eat, wrap the lettuce around the chicken mixture.

COOK’S TIPS

• To cook chicken, coat with cooking spray and cook for 4 minutes each side (or until cooked through) on a chargrill preheated on medium. Set aside to cool.

• Place nuts in a small non-stick frying pan. Cook over medium heat, stirring often, for 2-3 minutes or until almonds are lightly toasted. Set aside to cool.

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