Nutrition per serving may change if servings are adjusted.
½ cup light sour cream
1 to 2 teaspoons curry powder
1 teaspoon honey
½ teaspoon ground ginger
Dash cayenne pepper
2 skinless, boneless chicken breast halves (about 8 ounces total)
Nonstick cooking spray
Dash onion powder
Dash garlic powder
1 Gala or Fuji apple, cored and chopped
½ cup chopped green onions
½ cup chopped celery
⅓ cup golden raisins
¼ cup sliced almonds or unsalted cashews, toasted (see Tip)
8 leaves butterhead (Boston or Bibb) lettuce
Sliced green onions (optional)
Sliced almonds, toasted (optional)
Prepare dressing: In a small bowl, stir together sour cream, curry powder, honey, ground ginger and cayenne pepper. Chill until ready to use (up to 4 hours).
Heat a medium nonstick skillet over medium heat. Coat chicken with cooking spray. Sprinkle chicken with onion powder and garlic powder. Cook in the hot skillet 8 to 10 minutes or until no longer pink (170°F). Cool slightly; cut chicken into bite-size pieces.
In a medium bowl, combine apple, the chopped green onions and celery. Add the cooked chicken, raisins and the ¼ cup almonds. Spoon dressing over the salad; stir to coat. Cover and chill 1 to 4 hours.
To serve, spoon ½ cup of the salad into each lettuce leaf. If desired, sprinkle with sliced green onions and additional almonds.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.