Curried Chicken Salad

Ingredients

Instructions

1. 1

   MAKE THE CURRY DRESSING: In a small bowl, whisk together mayonnaise, Greek yogurt, curry powder, and honey until smooth and well combined. The curry powder should be evenly distributed with no clumps. Taste and adjust - it should be creamy with warm curry spices and a touch of sweetness from the honey.

2. 2

   PREPARE THE CHICKEN: If starting with raw chicken, poach or bake until the internal temperature reaches 165°F. Let cool completely, then dice into 1/2-inch cubes. Rotisserie chicken works perfectly and saves time. Make sure the chicken is completely cooled before mixing with the dressing.

3. 3

   COMBINE THE SALAD INGREDIENTS: In a large bowl, add the diced chicken, golden raisins, chopped cashews, diced celery, and sliced green onions. Each ingredient adds something essential - raisins for sweetness, cashews for crunch, celery for freshness, and green onions for a mild bite.

4. 4

   DRESS AND SEASON: Pour the curry dressing over the chicken mixture and fold gently with a rubber spatula until everything is evenly coated. Season with salt and freshly ground black pepper to taste. Refrigerate for at least 15 minutes to let the flavors meld together.

5. 5

   PREPARE THE LETTUCE CUPS: Separate the butter lettuce into individual leaves, keeping them whole to form natural cups. Arrange 3-4 leaves on each plate. Pat dry if needed - wet lettuce won't hold the salad well.

6. 6

   SERVE: Scoop the curried chicken salad into the lettuce cups. Garnish with extra chopped cashews and a sprinkle of curry powder for color. Serve immediately or refrigerate the chicken salad for up to 3 days. The flavors deepen as it sits.