Anti Inflammatory Curry Chicken Salad Lettuce Wraps

Total time55 min

Prep time20 min

Cook time20 min

Anti Inflammatory Curry Chicken Salad Lettuce Wraps

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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
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. 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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