Go Back

Curry Chicken Salad Lettuce Cups

Curry chicken salad lettuce cups with golden, curry-spiced shredded chicken folded with sweet raisins and toasted almonds. Crisp butter lettuce cups make it easy to serve handheld bites from a circular platter wreath.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Chicken salad
  • 3 cup shredded chicken
  • 0.5 cup mayonnaise
  • 1 tbsp curry powder
  • 0.25 cup raisins
  • 2 tbsp sliced almonds
Lettuce cups
  • 1 butter lettuce leaves

Method
 

Make the curry chicken salad
  1. Shred cooked chicken into bite-size pieces. Aim for an even texture so every lettuce cup has consistent filling.
  2. In a mixing bowl, stir mayonnaise and curry powder together until smooth. The mixture should look uniformly golden with no curry lumps.
  3. Fold the shredded chicken into the curry-mayonnaise mixture until evenly coated. Continue until the chicken is fully speckled with curry.
  4. Fold in raisins and sliced almonds. Make sure they’re distributed throughout so you get sweet pops and crunchy bites in every scoop.
Assemble the lettuce cups
  1. Arrange butter lettuce leaves on a platter in a circular wreath shape. Set them so each cup holds a spoonful without tipping.
  2. Spoon curry chicken salad into each lettuce cup right before serving. Fill to the top of the leaves for a full, handheld bite.

Notes

Pro tip: chill the chicken salad for up to 1 hour to help it firm up for cleaner spooning into lettuce cups. Refrigerate leftovers in an airtight container for up to 3 days; freeze is not recommended for the lettuce-style serving. For a lighter swap, use Greek yogurt in place of mayonnaise for a tangier profile.