CURRY CHICKEN SALAD LETTUCE WRAPS
PREP TIME: 15 MINS
SERVES 2 (3 WRAPS PER SERVE, AS A LIGHT MEAL)
150g plain fat-free Greek-style
½ tsp curry powder or glutenfree curry powder
Freshly ground black pepper 170g seedless red grapes,
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.
• 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.