Paleo Curry Chicken Salad Lettuce Wraps

Total time55 min

Prep time20 min

Cook time20 min

This vibrant chicken salad starts with gently poached chicken breast, shredded while still warm and tossed in a creamy, spiced dressing built from coconut cream, coconut aminos, and a warm hit of turmeric, ginger, and cinnamon. Crisp apple and celery add crunch, scallions and cilantro bring brightness, and a touch of honey rounds out the dressing without any refined sweeteners. Everything gets a quick chill in the fridge so the flavors meld before it's piled into cool, crisp butter lettuce cups. A squeeze of fresh lime juice at the end wakes up every bite and keeps the whole dish feeling light and fresh. It's naturally grain-free and dairy-free by design, making it an easy, satisfying option for a Paleo lunch or light dinner. Simple to prep ahead and endlessly snackable, these wraps are the kind of recipe you'll want in regular rotation.

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
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
See all
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

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!