Chilled Curried Chicken Salad Lettuce Wraps

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing picnic salad with tender chicken, tangy curry, and crunchy vegetables wrapped in crisp lettuce leaves. This chicken recipe (gluten free), ready in about 20 minutes, pairs cooked chicken breast, plain Greek yogurt, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 International cuisine 280 cal/serving

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Ingredients

2 cups shredded cooked chicken breast
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 tbsp curry powder
2, finely diced celery stalks
1 medium, diced red apple
2, thinly sliced green onions
1/2 tsp salt
1/4 tsp black pepper
8 large, washed and patted dry butter lettuce leaves
1/4 cup toasted sliced almonds

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Instructions

Step 1: In a large mixing bowl, combine 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, and 1 tbsp curry powder. Whisk together until smooth and aromatic, about 1 minute.
Step 2: Add 2 cups shredded cooked chicken breast, 2 diced celery stalks, 1 diced medium red apple, and 2 thinly sliced green onions to the bowl. Stir gently to coat all ingredients evenly with the curry dressing.
Step 3: Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper, mixing again until well combined. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
Step 4: Just before serving, separate 8 large butter lettuce leaves and spoon about 1/3 cup of the curried chicken salad into the center of each leaf.
Step 5: Sprinkle each wrap with approximately 1 tbsp toasted sliced almonds for a nutty crunch, then fold the lettuce around the filling and serve immediately for a cool, satisfying picnic dish.