Curried Chicken Salad Lettuce Wrap
Tender bites of local curried chicken are tossed in a chive aioli and wrapped in a fresh romaine lettuce leaf. The chicken salad is garnished with sweet bits of golden raisins, toasted almonds, and local herbs. Alongside you'll find a seasonal green bean and cherry tomato salad with local feta cheese.
Servings
Produce
Red Onion (Organic)
1 0.5 Whole
Celery (Organic)
5 2.5 oz
Romaine lettuce (Organic)
16 8 oz
Green Beans
8 4 oz
Cherry Tomato
6 3 oz
Cilantro (Organic)
0.25 0.13 oz
Chives
0.2 0.1 oz
Parsley (Organic)
0.25 0.13 oz
Protein & more
Almond slices
0.75 0.38 oz
Golden Raisins
1 0.5 oz
Feta cheese
1.5 0.75 oz
Chicken Tenders
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Coriander powder
2 1 tablespoon
Turmeric, ground
2 1 teaspoon
Cumin powder
1.5 0.75 teaspoon
Mustard powder
.5 0.25 teaspoon
Ground ginger
.25 0.13 teaspoon
Cayenne powder
.25 0.13 teaspoon
Garlic Aioli
Mayonnaise
4 2 tablespoon
Minced Garlic
2 1 Clove
Dijon mustard
1 0.5 teaspoon
Prep ahead (optional)
a. Slice celery in half lengthwise and then ¼” dice. b. Slice cherry tomatoes in half. c. ¼” dice ½ cup red onion. d. Remove and compost green bean stem ends; snap beans bite-sized. e. Mince chives and cilantro. f. Rough chop parsley leaves. g. Separate romaine lettuce leaves; wash and leave whole.
Instructions
1
Cook chicken (start boiling water for step 2a now):
a. Chop chicken tenders into ½-1” pieces. Season with ½ tsp salt and curry spice mix. Set aside.
b. In a large sauté pan over high heat, add almond slices. Toast until golden, about 1-2 minutes. Watch closely! Remove from pan and set aside.
c. In the same sauté pan over medium-high heat, add 1-2 tbsp olive oil. Add chicken pieces and cook until golden, about 2 minutes.
d. Reduce heat to medium and sauté until cooked through, about 8-10 minutes. Add to a large bowl and set aside to cool.
2
Make green bean salad:
a. In a medium saucepan over high heat, add 4 cups water and 1 tsp salt. Cover and bring to a boil.
b. Meanwhile, fill a medium bowl with ice water. Set aside.
c. Add green beans (remove stem ends, snap beans bite-sized) to boiling water. Cook 2-3 minutes.
d. Drain and immediately add green beans to ice water for 2-3 minutes. Drain and add green beans to an empty medium bowl.
e. Add cherry tomatoes (slice in half), Italian parsley (rough chop leaves), ¼ tsp salt, and feta cheese. Toss gently to combine. Set aside.
3
Assemble chicken salad:
a. Add 2 tsp chives (finely mince) into chive aioli. Stir to combine well.
b. To the bowl with chicken, add ½ cup red onion (¼” dice), celery (slice in half lengthwise, ¼” dice), cilantro (mince leaves & tender stems), golden raisins, and chive aioli.
c. Toss to combine and coat chicken in aioli.
4
Serve:
a. Fill a romaine lettuce leaf (leave whole) with a spoonful of chicken salad. Garnish with toasted almonds.
b. Serve green bean salad alongside.
Chef's notes
Vegetarians and vegans will get delicious results by replacing the chicken with Beyond Meat's plant-based "chicken."
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX