Curried Rotisserie Chicken Salad Lettuce Cups
Take your paleo-friendly chicken salad up a notch with a creamy, tahini-based curry sauce and time-saving rotisserie chicken.
Smarts: The degree of creaminess in chicken salad is totally a personal preference, so make a larger batch of creamy curried tahini sauce and dress the chicken salad as much or as little as you like. The leftover sauce is great for dipping carrots.
- Almonds, sliced - 2 Tbsp
- Rotisserie chicken - 1/2, shredded
- Celery - 1 stalk, thinly sliced
- Green onions - 2 stalks, chopped, green and white parts combined
- Currants (opt) - 2 Tbsp (sub golden raisins)
- Tomatoes, medium - 1, chopped
- Lettuce, bibb or romaine - 12 leaves
- Mayonnaise, homemade or store-bought, paleo-friendly - 1/3 cup
- Tahini - 2 Tbsp
- Lemon juice - 1 Tbsp
- Curry powder, mild - 1 tsp
- Baby carrots - 10 oz (sub regular carrots, thinly sliced)
Toast almonds - Heat a small skillet over medium heat. Add almonds and toast, stirring frequently, until light golden brown, 4 to 5 minutes. (Can be done up to 5 days ahead)
Rotisserie chicken - (If making Thursday’s meal, prep chicken for that night at the same time.) Take meat off the bone and shred. Use a knife or your hands. (Can be done up to 5 days ahead)
Make curried tahini sauce - Whisk together mayonnaise, tahini, lemon juice, and curry powder. Season with some salt and pepper. (Can be done up to 5 days ahead)
Celery - Thinly slice celery. (Can be done up to 5 days ahead)
Make chicken salad - Chop green onions. Combine rotisserie chicken (remember to reserve Thursday’s portion), almonds, celery, green onions, and currants (if using). Add curried tahini sauce until the chicken salad is as creamy as you’d like it. (Note: You may not need to add all of the sauce, so reserve any that remains.) (Can be done up to 3 days ahead)
Tomatoes / Lettuce - Prep as directed.
Give chicken salad a stir. Taste and season with some salt and pepper. (If the salad was made ahead, you may want to add a bit more curried tahini sauce.)
Fill lettuce cups with chicken salad and tomatoes.
Serve lettuce cups with baby carrots on the side. Dip carrots in any curried tahini sauce that wasn’t used in the chicken salad.
love the idea of using yogurt instead of all mayo. I added cayenne pepper for some heat and used multi-grain bread.1 Helpful
So tasty and easy to prep ahead of time!0 Helpful
The chicken salad was a little weird, but overall pretty good! I wouldn't make it often, but I'd make it again sometime. I used cooked chicken breast, cubed.0 Helpful
Very light and well balanced flavor!0 Helpful
Delicious! Don’t skip toasting the almonds, it adds a lovely flavor. Used all yogurt and all of the sauce for our sandwiches (I like it creamy). Will make for lunch sandwiches again.0 Helpful
This was a great, easy recipe for a weeknight. The chicken salad was even better as leftovers0 Helpful
I used eggs instead of chickpeas. Croissants make sandwiches so delicious.0 Helpful