1head butter lettuce, leaves separated, washed, and patted dry
½cupmayonnaise
½cupplain Greek yogurt
2tablespoonscurry powder
3tablespoonsapricot preserves
1tablespoonunseasoned rice vinegar
½teaspoonsalt
½teaspoonground black pepper
1cupdiced celery
¼cupsliced green onions
⅓cupraisins
½cupsliced or slivered almonds
¼cupminced cilantro
Instructions
Bring a medium pot of water to a boil. Add the chicken breasts, reduce the heat to a simmer, and cook the chicken breasts for about 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (use an instant thermometer if you aren't sure!).
Remove the chicken breasts and let cool. When cooled, dice the chicken into a half-inch dice and set aside.
In a large bowl, stir together the mayonnaise, Greek yogurt, curry powder, apricot preserve, rice vinegar, salt, and pepper until well combined. Add the diced chicken, celery, green onions, raisins, almonds, and cilantro. Use a big spoon to stir to combine. Refrigerate to cool before serving, if desired.
When ready to serve, spoon the chicken salad mixture onto the lettuce leaves, fold up, and enjoy. Goes great with fresh croissants, or even turned into a chicken salad croissan-wich!