Pescatarian Curry Chicken Salad Lettuce Wraps
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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.
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