Save this recipe for your Thanksgiving leftovers and use your leftover turkey instead of chicken!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Comments: These lettuce wraps are best served chilled. For our gluten free friends, make sure you use a gluten free mayonnaise.
1 pound chicken breast, boneless and skinless
3 tablespoons mayonnaise, light or reduced fat, and Gluten Free if desired
3 tablespoons yogurt, low fat plain
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper, black, ground
2 stalks celery, diced
1/4 onion, red, chopped
1 cup grapes, seedless, halved
1/3 cup cashews, raw, toasted and chopped
8 leaves lettuce, butter or large green leafy
Cut chicken breasts into 1 inch thick strips. Place 3 cups water in a medium saucepan. Add chicken and bring to a boil. Lower heat and simmer for 12 to 15 minutes or until chicken is fully cooked. Remove chicken and place on a plate to cool. Meanwhile, place remaining ingredients except for lettuce leaves in a large bowl and mix. Cut chicken into small pieces and add to the bowl. Mix well. Scoop chicken salad onto lettuce leaves and serve.
Per Serving About: 260 calories, 12 g fat, 2.5 g saturated fat, 0 g trans fat, 27 g protein, 11 g carbohydrates, 1 g dietary fiber, 460 mg sodium; WW Points Plus value 7