Curried Chicken Salad in Lettuce Cups

Sounds weird but legit delicious recipe.  I am 100% making this again and doubling it, because it seems Steven is also a piggy.  This is the first time I used butter lettuce for a lettuce wrap and it was solid but pretty pricey. I probably will only use butter lettuce for all lettuce wraps. Treat yo-self!

Curried Chicken Salad in Lettuce Cups

From Foodnetwork Favorites

Serves 3-4

• 4 whole chicken thighs, bone in, skin on
• 1 lemon, quartered
• 1/2 bunch cilantro, roughly chopped
• kosher salt and freshly ground black pepper
• 1/4 cup mayonnaise
• 1 teaspoon curry powder
• 1 teaspoon honey
• 1 teaspoon freshly squeezed lemon juice
• 3 green onions, thinly sliced
• 2 stalks celery, thinly sliced
• 3/4 cup halved seedless red grapes
• butter lettuce leaves, for serving

Put chicken thighs, lemon, and cilantro into a pot where each thigh is touching the bottom. Fill the pot with water just enough to cover the chicken and season generously with salt and black pepper to taste. Bring to a boil over medium heat then reduce heat to maintain a simmer. Cook for about 45 minutes until chicken is tender and falling from the bonus. Remove the chicken from liquid and allow to cool. Once cool, remove the skin and strip meat from bones. 

In a bowl mix together the rest of the ingredients aside from the butter lettuce leaves. Add shredded chicken and toss to combine. Season with salt and pepper.

Serve big scoops on butter lettuce leaves.