Black Pepper Free Curry Chicken Salad Lettuce Wraps

Total time55 min

Prep time20 min

Cook time20 min

Black Pepper Free Curry Chicken Salad Lettuce Wraps

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
½ tsp fine sea salt
1 bay leaf

For the dressing

⅓ cup coconut cream
Thai Kitchen Coconut Cream Unsweetened O Organics Coconut Cream - 13.5 FZ Grace Coconut Cream - 6 Oz Savoy Coconut Cream Kara UHT Coconut Cream
See all
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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!