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Curry Chicken Salad Lettuce Wraps

Serving Size

4

Ingredients

  • 4 cups cooked chicken shredded
  • 1⁄2 cup mayonnaise
  • 1⁄2 teaspoon curry powder
  • 1 apple diced
  • 12 leaves lettuce
  • 1⁄4 cup sliced almonds toasted
  • 4 dashes salt
  • 4 dashes pepper
  • 4 teaspoons lime juiced
  • 1⁄2 cup cilantro chopped
  • 3 apples sliced

Directions

  • In a large mixing bowl, combine shredded chicken, mayonnaise, curry powder, diced apple, lime juice, cilantro, salt, and pepper. Mix until evenly coated and well combined.
  • Toast the sliced almonds in a dry skillet over medium heat for 1-2 minutes until golden and fragrant.
  • Arrange lettuce leaves on a serving plate. Spoon the chicken salad mixture onto each lettuce leaf.
  • Sprinkle toasted almonds on top.
  • Serve with the remaining apple slices on the side.

Notes

Gestational Diabetes Carb Count: ~ 21 g of total carbs per serving Protein content: 38 - 43 g for around 1 cup of chicken salad Leftovers: Store leftover chicken salad in an airtight container in the refrigerator for up to 5 days.

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