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Red Curry Chicken Salad Lettuce Wraps

  • MIX mayonnaise, sour cream, curry paste and lime juice in large bowl until well blended. Add chicken, celery and onion; toss to coat well. Cover.

  • REFRIGERATE at least 30 minutes or until ready to serve.

  • SPOON chicken salad into center of each lettuce leaf. Sprinkle with peanuts and basil, if desired. Fold sides of lettuce over filling and roll up to serve.

  • Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

  • Nutrition Information Per Serving: 279 Calories, Fat 23g, Protein 15g, Carbohydrates 3g, Cholesterol 53mg, Sodium 257mg, Fiber 1g

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