AIP Friendly Curry Chicken Salad Lettuce Wraps

Total time55 min

Prep time20 min

Cook time20 min

AIP Friendly Curry Chicken Salad Lettuce Wraps

Bright, fragrant, and genuinely satisfying, this chicken salad brings serious flavor without a single ingredient that would derail a strict elimination protocol. The dressing is built on coconut cream and coconut aminos instead of mayo or soy sauce, so you get that creamy, savory depth using only compliant pantry staples. Turmeric, ground ginger, and Ceylon cinnamon do the heavy lifting in the spice department — delivering warm, curry-like complexity without any nightshade-based blends that are typically off the table. Diced apple and sliced celery add crunch and a little natural sweetness, while fresh cilantro and scallion greens keep everything tasting lively and fresh. Poaching the chicken with just salt and a bay leaf is a low-fuss technique that keeps the meat tender and juicy, ready to soak up every bit of that golden dressing. Serving it all in butter lettuce cups makes this feel like a proper restaurant-style lunch rather than a compromise meal. It serves four and comes together quickly enough for a weekday, but it's impressive enough to put in front of guests without any explanation needed.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp fine sea salt
1 bay leaf

For the dressing

⅓ cup coconut cream
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp turmeric
½ tsp ground ginger
¼ tsp ceylon cinnamon
½ tsp fine sea salt
1 tsp honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.

For the salad

1 medium apple, cored and finely diced
2 stalks celery, thinly sliced
3 scallions (green tops only), thinly sliced
2 tbsp fresh cilantro, roughly chopped

For serving

1 head butter lettuce, leaves separated
1 tbsp fresh lime juice (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add the salt and bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a low simmer.
2
Poach the chicken, partially covered, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 15–18 minutes. Transfer the chicken to a cutting board and discard the poaching liquid and bay leaf. Let the chicken rest for 10 minutes, then shred or chop into bite-sized pieces.

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