Creamy Curried Chicken Salad in Crisp Butter Lettuce Cups

Fill a medium pot with 6 cups of water and 1 teaspoon of salt. Place the 1.5 lbs of raw chicken breasts into the water, ensuring they are fully submerged.

Bring the water to a gentle simmer over medium-high heat. Once simmering, immediately reduce the heat to low, cover the pot with a lid, and poach the chicken for 12 to 15 minutes until the internal temperature reaches 165°F (74°C).

While the chicken is poaching, prepare the vegetables: wash 2 heads of butter lettuce, carefully separate the leaves into individual cups, and pat them dry with paper towels. Set aside.

Wash 2 stalks of celery and 1 cup of red grapes. Finely dice the celery and slice the grapes in half lengthwise. Trim the roots from 3 scallions and thinly slice both the white and green parts.

In a large mixing bowl, create the dressing by whisking together 0.5 cup mayonnaise, 0.25 cup plain Greek yogurt, 1.5 tbsp yellow curry powder, 1 tbsp honey, and the freshly squeezed juice from 1 lime. Add a pinch of salt and black pepper to taste.

Once the chicken is cooked, remove it from the poaching liquid and place it on a clean cutting board. Allow it to rest and cool for 10 minutes.

Using two forks or a sharp knife, shred or dice the cooled chicken into small, bite-sized pieces.

Add the chicken, diced celery, halved grapes, and sliced scallions into the bowl with the curry dressing. Use a large spoon to fold everything together until the chicken and vegetables are evenly coated in the sauce.

To serve, arrange the butter lettuce cups on a platter and spoon approximately 0.5 cup of the curried chicken salad into each cup.