Curry Chicken Salad Lettuce Wraps

Curry Chicken Salad Lettuce Wraps

  • 3 cups Pre-Cooked Chicken Breast, diced
  • 1 stalk Celery, minced
  • ½ cup Green Grapes, cut in half
  • ½ cup Walnuts
  • 1 tsp Lemon Juice
  • ½ cup Mayo
  • 1 tsp Madras Curry Powder
  • ¼ cup Mango Chutney
  • Salt and Pepper to taste
  • 12 Bibb Lettuce Leaves

In a mixing bowl, mix chicken, celery, grapes, walnuts, lemon juice, mayo, curry powder, mango chutney, salt and pepper.
Place the Curry Chicken Salad in the middle of a large platter and arrange the Bibb Lettuce leaves around the chicken salad. Serve family style.

Sesame Slaw w Chinese Egg Plant and Shrimp

Sesame Slaw w Chinese Egg Plant and Shrimp

  • Any Slaw bag: 1 bag
  • Roasted sesame oil : 2 tsp
  • Agave : 1 tsp
  • Apple cider vinegar : 1/4 cup
  • Low sodium soy : 1 tbsp
  • Sesame oil : 1 tsp
  • Grape seed oil : 1/2 cup
  • Chinese Eggplant : 3
  • Sea salt : 1/4 tsp
  • Grape seed oil: 2 tbsp
  • Shrimp : 20-40 count
Cooking steps:

Cut Eggplant halved and cut lengthwise.

Use a generous amount of sea salt and fresh black pepper set aside.
In a large bowl add all ingredients together except 2 tbsp grape seed oil.

Toss to combine, set aside (the slaw and dressing can be done a night before)
Rinse the excess salt off the eggplant.

Toss. 2 tbsp grape seed oil and shrimp, toss to coat.

Heat the grill medium heat. Look for smoke point.

Place eggplant cut-side down on grill. Cook for about 6-8 mins. Slightly charred.

Just before the eggplant is done add shrimp. Make sure they are cooked. They should turn pink.

Re-toss slaw and divide between 4 plates.

Slice eggplant crosswise into 1/2 inch slices. Place eggplant and shrimp on top of the slaw.

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