For folks with gluten sensitivity, the actual chicken salad is gluten-free. Simply serve on a bed of lettuce, in a lettuce wrap, or in one of the tasty gluten free tortilla options available.
INGREDIENTS:
2 pre-cooked chicken breasts, chilled and diced
2 celery stalks, chopped
2 green onion, chopped
1/2 C chopped red grapes OR tiny red champagne grapes
3/4 to 1 C mayonnaise,
1 T yellow curry powder
salt & pepper to taste
3 leaves romaine lettuce, rinsed and shredded
6 lg burrito sized flour tortillas
I usually put a couple chicken breasts in the oven the night before. I sprinkle with a little Johnny's Seasoned Salt and bake at 350 degrees for aprox 35 - 45 minutes or until juice runs clear and is no longer pink. When cooked through, I wrap breasts in aluminum foil and chill overnight in the refrigerator.
Dice the chicken in small cubes as seen in photo above. Place all ingredients in a medium bowl and stir until thoroughly combined.
Our family really likes grapes so sometime we put a little more than 1/2 of a cup in the mixture. We also frequent our farmer's market and substitute tiny red champagne grapes when they're available.
The crispness of romaine lettuce is the perfect compliment to this salad, so I shred two leaves and set them aside in a bowl.
Place a some of the curry chicken salad mixture in a strip down the center of a tortilla, leaving the ends available for folding.
Place some of the crispy romaine strips over the chicken mixture.
I simply fold the tortilla, one side first, bottom second, and the other side last, leaving the other end open.
A voila', you have an amazingly flavorful curry chicken salad wrap to wow your friends and family with. Now you'll be volunteering to bring this curry chicken salad to every get together you're invited to. And why stop there? I often slip this into lunchboxes or the picnic basket for our sunny afternoons at the park.
Enjoy! -- Jenn
