CURRY CHICKEN SALAD WRAPPED IN COLLARD GREENS

CURRY CHICKEN SALAD wrapped in collard greens 💚 inspired by one of Dylan’s favorite lunch orders, we decided it was time to go for it — wowee make this if you’re looking to truly SPICE UP your normal lunch rotation
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PSA: 1st time having collard greens and damnn i’ve never found a lettuce wrap that has your back as much as these! the collard greens hold a lot of filling, roll real easily and didn’t rip at all! there’s nothing worse than when your wrap gets a hole in it 🙄 plus collard greens are rich in vitamins and fiber, making them a healthy alternative to tortillas or bread

we ate both 🙃

INGREDIENTS:

GREEK YOGURT CURRY SAUCE:
💛 1 cup greek yogurt
💛 1 TBS curry powder (can season to taste with more or less)
💛 1/2 tsp onion powder
💛 1/4 tsp garlic powder
💛 1/4 tsp garam masala (optional)
💛 2 TBS mango chutney **originated in India and is used in almost every meal, particularly as relishes with curries (can substitute honey for sweetness if you don’t have mango chutney)
💛 2 TBS olive oil

CHICKEN SALAD:
💚 1 lb chicken breast
💚 1/3 cup cashews
💚 1/2 cup shredded carrots
💚 1/3 cup cilantro
💚 1 cup red grapes
💚 1/4 cup red onion
💚 dash of red pepper flakes

INSTRUCTIONS:

1. Cut the chicken breasts in half horizontally so that they are very thin then sprinkle with curry powder, garlic powder, onion powder and s + p

2. Saute chicken in a nonstick pan on medium heat until browned and cooked through

3. Once cooled, dice the chicken into small cubes and chill in the fridge

4. Mix together all of the ingredients for the Greek yogurt curry sauce in a medium bowl

5. Dice the cilantro and red onion, cut the grapes in half if desired

6. Combine the chicken with the other chicken salad ingredients then mix in the yogurt sauce

7. Place a heaping spoonful in the middle of a blanched collard green or tortilla, roll it tightly then cut in half and serve

HOW TO BLANCH COLLARD GREENS BY MBG:

1. Place two dozen ice cubes in a large bowl and fill the bowl with water. Set aside for now.

2. Use a pan big enough to bring 5 cups of water to a simmer.

3. Cut the stem off from each of the leaves at the base of the collard.

4. Use a small knife to trim the spine of the collard down the middle of the leaf. Cut it so that the spine is flat with the rest of the collard.

5. Place the leaves one at a time in the simmering water for 30 seconds (you can simmer them for slightly more or less time. The longer it simmers, the softer it will become. Just make sure you don’t over-simmer them, because we want them strong enough to hold up.)

6. With a pair of tongs, place each of the leaves into the ice bath and submerge for at least 10 seconds.

7. Take the leaf out and pat dry with a kitchen towel.