Curried Chicken Salad Boats
What shall I pack for lunch? This lighter version of a traditional curried chicken salad with jazz up any lunch rotation.
Serves: 2 (4 salad boats)
  • 2 chicken breasts
  • ½ cup fresh orange juice
  • 1 cup water
  • ½ a green apple
  • 1 stick celery
  • 10 seedless green grapes
  • 2 tablespoons pecan nuts
  • 1 tablespoon mayonaise
  • 2 tablespoons Greek or full-fat or low fat plain yoghurt
  • ½ teaspoon medium curry powder
  • salt and pepper, to season
  • 4 large lettuce leaves (I used cos lettuce)
  1. In a saucepan, bring the orange juice and water to the boil. Add the chicken (liquid should just cover, add more water if needed), turn down the heat to simmer and poach the chicken breasts until cooked through and tender. Drain, cool and cut the chicken into small cubes.
  2. Slice the celery, cube the apple, roughly chop the pecans and halve the grapes.
  3. Combine the mayonnaise, yoghurt and curry powder. Season with salt and pepper.
  4. Fold together the chicken, the curry mayonnaise and the salad mixture, spoon into lettuce boats and enjoy.
I've included a step to cook the chicken breasts, but if you have cooked chicken breasts or a rotisserie chicken to hand skip this step.
Recipe by Dish & Delite at