Curry Chicken Salad Lettuce Boats

Credit for this recipe goes to nourishedpeach.com.

I have this wonderful Vindaloo Curry that I used to be able to get from a vendor at the Dallas Farmers Market. He called himself the Curry King. I always enjoyed my visits with him. He was so kind and helpful. Unfortunately, has has passed away. Though they tried  his family is no longer able to keep his shop open. So I have been quite careful how I use what I have left of this mix. When I saw this recipe posted I just had to try it.

Serves 4

Ingredients

1/2 Cup Mayonnaise
1/4 Cup Sour Cream
2 1/2 Teaspoons Curry Powder
1/2 Teaspoon Kosher or Sea Salt
Pinch of Black Pepper
3 Cups Cooked, Chopped Chicken
1/4 Cup Dried Cherries
1/4 Cup Slivered Almonds
3 Tablespoons Finely Chopped Red Onion
Romaine Lettuce Leaves

Directions

Add the mayonnaise, sour cream, curry powder, salt and pepper to a large bowl. Whisk until well-combined. Stir in the chicken, cherries, almonds and red onion. Can be stored in the fridge for up to 5 days (depending on when you have cooked your chicken).

To serve: Fill romaine leaves with heaping spoonfuls of Curry Chicken Salad, wrap up and eat

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