I am always on the hunt for a quick and easy recipe that tastes good! I recently came upon one that blended my love for curry with a traditional chicken salad. Full-fat coconut milk gives it a creamy taste feel and the apples and celery offer the crunch it deserves. Collard greens package up the tasty salad in an easy-to-eat way, but are not necessary. You can also eat the salad on a bed of your favorite greens or whole grain wrap. Just note if you use a tortilla or other wrap, the recipe will no longer be grain-free.
My favorite way to prep chicken breasts for this type of recipe is via dry poaching. I found a great blog that offers a great method for dry poached chicken breasts. Check it out, or use your favorite method. Leftovers work great too. Either way, it will turn out great!
Curry Apple Chicken Salad Wraps
- 1pound boneless chicken breasts or thighs, baked
- 1 red or green bell pepper, minced
- 4 scallions, minced
- 2stalks celery, chopped
- 1 red apple, chopped
- 4tbsp coconut milk, full fat
- 1tsp curry powder
- dash sea salt, to taste
- dash black pepper
- 4 collard green leaves
Bake chicken breasts. I like to prepare my chicken using the method described above. When cooled, chop up chicken breasts into bite-sized cubes.
Mix all ingredients together besides the collard greens.
Clean and trim of tough ends of collard greens. Lie whole leaf flat on a plate or cutting board.
Spread 1/4 chicken salad evenly over collard leaf. Roll up like a burrito.
Repeat with remaining 3 collard leaves.
Wrap in plastic wrap and refrigerate for up to 4 hours.
Serve with tomatillo salsa or other favorite sides.