CURRY CHICKEN SALAD LET­TUCE WRAPS

Diabetic Living - - LIGHT MEALS -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.