I’ve made this curry chicken salad in the past and it’s always been a crowd pleaser. There’s something about the savory and warm flavor of curry married with the sweetness of apples and creaminess of the mayo-yogurt combo that pleases the palate. This time I added some raisins in the mix and wrapped the salad in collard leaves and radicchio instead of your typical flour tortilla. The leaves add a nice crunch and freshness and are a great option for those looking to lighten up a meal or for those with gluten-intolerance or sensitivities.
Curry Chicken Salad Wraps
A lightened up version of traditional chicken salad with an anti-inflammatory boost from the curcumin compound found in curry powder. Wrapping your salad in collard leaves or radicchio adds a nice crunch and freshness and is a great option for those with gluten-intolerance or sensitivities, or for those looking to add some extra veggies in their day.
Preheat oven to 375. Place chicken breasts on sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes or until chicken is done. Remove from oven and let cool enough to handle.
Mix together yogurt, mayo, curry powder, and lemon juice.
Add raisins and diced apple, celery, and scallion into mayo-yogurt mixture.
Dice up chicken breasts and mix into mayo-yogurt mixture.
Spoon 1-2 oz of chicken salad into leaves and wrap it up. Because the radicchio leaves are smaller, they act more like a taco than a wrap.
Pre-made wraps will keep in the refrigerator for 5-7 days. Make a batch for the week to make eating well a breeze!