If you’re craving something light yet satisfying, these Curry Cashew Chicken Lettuce Cups are a perfect choice. The combination of tender chicken, crisp apples, crunchy cashews, and the warm spice of curry makes for a refreshing dish that works equally well for lunch, dinner, or a crowd-pleasing appetizer. Bonus: they’re gluten-free and can be prepped ahead for busy days.

Servings

Ingredients

Salad

1 lb chicken breasts (poached and cubed)
½ cup diced celery
½ cup diced cored Fuji, Gala, or Pink Lady apple
¼ cup cashew pieces (toasted)
¼ cup currants

Dressing

1 cup plain Greek yogurt
1½ tbsp Dijon mustard
1 tbsp fresh lemon juice
2 tsp curry powder
1 tsp each sea salt and ground white pepper (plus more as needed)
½ tsp ground ginger

For Serving

12 whole butter lettuce leaves
1 tbsp raw hemp hearts (optional)

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Instructions

In a large bowl, toss together the chicken, celery, apple, cashews, and currants.
In a small bowl, whisk together the yogurt, mustard, lemon juice, curry powder, salt, pepper, and ginger until smooth.
Pour the dressing over the chicken mixture and toss until evenly coated. Taste and adjust the seasoning if needed.
Spoon the salad into butter lettuce leaves and sprinkle with hemp hearts, if desired, for a nutrient-rich crunch.

These lettuce cups are fresh, colorful, and layered with textures—perfect for picnics, light lunches, or even a make-ahead weekday meal. The Greek yogurt keeps things creamy without being heavy, and the curry brings just enough warmth to tie all the flavors together.