1 C. mayonnaise
2 tsp. curry powder
1/2 tsp. paprika
3 scallions, white & light green parts only, thinly sliced
1/2 C. golden raisins
4 C. shredded chicken
salt and pepper
16 small Boston lettuce leaves
Place almonds in a dry skillet over medium heat. Cook, stirring often, until just golden brown and fragrant. Remove to a bowl and allow to cool 5 min.
Combine mayonnaise, curry powder, paprika, scallions, raisins, and almonds in a large bowl. Add chicken and stir until well coated. Season with salt and pepper to taste.
Arrange lettuce leaves on a platter. Fill each cup with about 2 Tbsp. chicken salad and serve.
I like to go a little lighter on the mayo. Also, you can plump up your raisins by soaking them in just enough boiling water to cover for 10min. Then drain and pat dry. Rotisserie chicken works great for this!
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