Curried Chicken Salad in Lettuce Cups

This was a hit with the toddler. And since there is a sauce, it covers up any veggies he would normally so rudely assume he needs to obstain from. This recipe makes alot. So it will be a nice lunch after church tomorrow. I can't wait:)



4 bone in, skin on whole chicken thighs
1 lemon, quartered
1/2 bunch cilantro, roughly chopped
Kosher salt and ground pepper
1/4 cup mayonnaise
1 tsp curry powder
1 tsp honey
1 tsp fresh lemon juice
3 green onions, thinly sliced
2 celery stalks, thinly sliced
3/4 cup halved seedless red grapes
1/2 cup sliced almonds
Butter lettuce leaves for serving

Put the chicken thighs, lemon, and cilantro into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Poach until the chicken is tender and falling off the bones, about 40 to 45 minutes.

Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat. In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the green onions, celery, grapes and almonds until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste. Serve heaping portions of the salad in butter lettuce leaves.

Yields 6 servings.

Rookie's Notes: No lettuce? Use pita bread or just regular white bread. Delish.