I made this is three separate parts that I only mixed together for the lettuce wrap so that they can be used for other meals. First I cooked the base for chicken soup last night – putting a whole fryer in a stew pot with a chopped onion and 3 bay leaves, salt and pepper and let simmer for a.5 hours until the chicken was thoroughly cooked and just shy of falling off the bone. I removed the chicken from the broth and let it cool. After it cooled, I pulled all the meat off the bone, putting the dark meat back in the soup broth and reserving the white meat for salads and sandwiches.
Today I mixed up a delicious batch of Curried Yogurt Dressing, taking 1 cup of yogurt, two teaspoons of curry, salt, pepper and a dash of lemon juice and blending together.
For the salad fixings, I finely chopped 1 celery stalk, 1 Pink Lady Apple, 1/2 cup of pecans, 2 tbsp of yellow onion, a handful of dried cranberries and 1 cup of fresh cilantro. This makes about three times what I need for the chicken salad sandwich wraps, so I reserved the rest of it in a plastic container for another salad or whatever I decide to make with it.
I took three romaine leafs, using just the green tops, I ran my knife down the center of the stalk to keep the from cracking when rolled. I put on a plate and heated in the microwave for 10 seconds. They will still be cool and crisp, but will be just a bit more malleable. I mixed about equal part salad fixings and chicken in a bowl with enough curried yogurt dressing to pull it together and spooned the salad on the lettuce and served.
The apple’s sweetness really counter the bitterness of the celery, so that together they taste better than they do apart. The dried cranberries add a tart surprise and the pecans add some crunch and meatiness. It’s tasty and fresh and a great lunch option.