Curried Chicken Salad with Purple Cabbage Lettuce Wraps

Curried chicken is something I crave randomly.  I have my favorite spots to eat it and rarely bother to make it at home because, well, it just isn’t as good… until now!  I crafted this easy recipe in my own hot and steamy kitchen the other day because I just couldn’t stop thinking about it!  Hope you can enjoy it as much as I did for your next lunch!  Note some easy tips and adjustments in my picture captions! 🙂


Curried Chicken Salad with Purple Cabbage Lettuce Wraps


  • 1 1lb chicken breast or tenderloins
  • 1 green onion
  • 1 small handful parsley
  • 1 stalk celery
  • 5 tablespoons plain greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh lemon juice
  • 10 cashews
  • 2 tablespoons dried cranberries or raisins
  • Pinch of salt
  • Fresh ground pepper to taste
  • 2-4 leaves of Purple cabbage, washed


1. Place the raw chicken breast in a medium sized pot, fill with water 1 inch above the chicken breast.  Bring to a simmer on the stove and poach the chicken breast for about 15 minutes or until the juices run clear.

2. While the chicken is cooking, finely dice the green onion, parsley, and celery and place into large bowl.

3. Measure out the greek yogurt, mayonnaise, cumin, and lemon juice an add to the bowl.

4. Chop or crush the cashews into small pieces and add to the bowl.

5. Lastly, add the cranberries and seasonings.

6. Once your chicken is finished, chop into bite size pieces and add to the bowl.  Mix well and serve immediately or refrigerate for 2 hours to chill it.

7. Serve in purple cabbage lettuce wraps or bread/pita of your choice!

Celery, green onion, and parsley!

Celery, green onion, and parsley!


All chopped up!

Chopped cashews! Feel free to add more or substitute with your nut of choice.

Chopped cashews! Feel free to add more or substitute with your nut of choice.

Greek yogurt, mayo, cumin, lemon juice, and cashews added!  Add mayo/yogurt to your liking!

Greek yogurt, mayo, cumin, lemon juice, and cashews added! Add mayo/yogurt to your liking!

Cooked and diced chicken

Cooked and diced chicken

Ready to eat!

Ready to eat!


Ginger Sesame Almond Kale Salad

There is nothing like a fresh, homemade salad dressing!  As a person who did not grow up with it, I can truly appreciate homemade dressing and all its wonderful uses.  I can also appreciate something that so delightfully masks the bitter and mostly unenjoyable flavor of kale!  Lets be serious, it does’t taste too good if you only wash it, chop, and throw it into your bowl with a typical bottled salad dressing- not the way to go folks! Don’t get me wrong, I love to eat kale, but there are many things we can do to spice up that flavor.  I hope everyone is feeling more relieved that the Dietitian agrees that kale tastes horrible and simply needs a little TLC, nbd.  Please enjoy your next kale salad as follows!


Ginger Sesame Almond Kale Salad

Serves: 2 (with leftovers)

Makes approximately 1 cup of dressing, Can be stored in the fridge for up to 5 days. 


  • 3 cups washed and chopped kale
  • 3/4 cup canola oil
  • 1 tbsp + 1/2 tsp toasted sesame oil
  • 2 tsp soy sauce
  • 4 tbsp rice wine vinegar
  • 1 1/2 tsp agave or honey
  • 1/2 cup water
  • 1 small garlic clove, chopped
  • 3 heaping tsp minced fresh ginger
  • 4 tsp sesame seeds
  • 3 tbsp slivered almonds
  • 3 tbsp dried cranberries


1.  Place chopped kale in a large bowl and keep to the side.

2. Place the next 8 ingredients in a blender, blend on high for 10-15 seconds until dressing is completely combined. Please note you can also make this in a bowl with a whisk!

3. Once dressing is complete, mix in the sesame seeds.

4. Dress the kale salad to your liking and mix in the cranberries and slivered almonds.  This salad tastes best if you let it sit for 10-15 minutes prior to serving!

Blending the dressing!

Blending the dressing!