Mango chicken curry lettuce wraps

This is a cool & refreshing warm weather recipe that comes together in minutes. It's crunchy meets creamy meets sweet meets spicy...kinda covering all the bases with this one.

This recipe a great light main course or a cute starter to serve if you are entertaining.  And who doesn't like eating with their hands when given the chance?

serves 6

3/4 c. plain Greek yogurt
2 T. lime juice
1 t. yellow curry powder
1 T. mango chutney
1 chopped green onion - white & green
2 T. chopped mint
1/4 c. chopped cilantro
kosher salt & pepper

1 rotisserie chicken - cooled, shredded & chilled (about 4 cups)
1 mango, peeled & diced - about 1 cup

2 Persian cucumbers - diced
1 head Bibb lettuce
1/4 c. roasted, salted sunflower seeds without shells
Sriracha hot sauce (optional), to taste

In a large bowl, mix together yogurt, lime juice, curry powder, chutney, green onion, mint & cilantro.  Stir to combine & season with salt & pepper to taste.

Fold chilled chicken and diced mango into the dressing and stir until evenly coated.  Spoon chicken-mango mixture into separated lettuce leaves, like a taco.  Top with diced cucumber, a sprinkle of sunflower seeds & a drizzle of Sriracha.

Avocado, mango & poached shrimp salad

Here in the Valley, it's been in the triple digits for over a week now.  When it's this hot, you don't have much energy to cook and usually don't have a huge appetite, so it’s so nice to eat a light, cool salad for lunch or dinner.  

Avocados are as good as they can get this time of year and lend a decadent creaminess to the sweet mango and bright lime that flavors the poached shrimp. 

Serves 4

1 pound large peeled, deveined shrimp
1 avocado – ripe but slightly firm, diced
1 c. mango – diced
2 green onions – white & green parts thinly sliced
juice of 2 limes 
Whole butter lettuce leaves
Garnish – fresh torn cilantro


Fill a large bowl with lots of ice & water. 

Bring a medium saucepan of water & a couple tablespoons of kosher salt to a boil.  Add shrimp and cook for 2 minutes.  Drain shrimp in colander and immediately add to ice water.  Cool completely.

Prepare & combine your avocado, mango & green onion in a large bowl.

Add cooled to shrimp mixture.  Pour lime juice over salad and season with kosher salt and fresh ground pepper and olive oil.  Gently fold all ingredients together.

Spoon into lettuce cups and garnish with cilantro. 

Here is the recipe video from Kin Community: