Eosinophilic Esophagitis Friendly Curry Chicken Salad Lettuce Wraps

Total time55 min

Prep time20 min

Cook time20 min

Eosinophilic Esophagitis Friendly Curry Chicken Salad Lettuce Wraps

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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
Savoy Coconut Cream
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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.

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