Curry Chicken Salad Cabbage Cups
This recipe for Curry Chicken Salad Cabbage Cups from The Whole Smiths is the perfect make-ahead lunch. It makes for manageable meal prep and you’ll look forward to eating it time and time again.
Servings: 4 -6
Ingredients
- 1 cup mayonnaise
- 2 teaspoons curry powder ½ teaspoon garlic powder
- 2 teaspoons white vinegar
- 1 teaspoon honey omit for Whole30
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 rotisserie chicken shredded about 3 cups
- 3 celery stalks chopped
- ½ cup salted cashew pieces
- ½ cup dried cherries or raisins, currants, dried blueberries
- ½ cup cilantro chopped
- 3 green onions light green and white parts sliced thinly
- 1 head of cabbage leaves pulled off
Instructions
- In a large bowl whisk together the mayonnaise, curry powder, vinegar, honey, salt, and black pepper.
- Add the chicken, celery, cashew, cherries, cilantro and green onions to the bowl and store to combine and coat the ingredients evenly.
- Serve a scoop of the chicken salad in a cabbage leaf and roll into a wrap.
Notes
- Feel free to use other types of dried fruit you have on hand, cranberries, raisins, etc.
- The smaller you chop your chicken pieces, the better the texture of this chicken salad with be.
- Curry paste will also work in this recipe if that is all you have on hand. the amounts will be different so add it according to taste.