Curried Chicken Salad Collard Green Wraps with Lentil Salad

We had a health-night tonight after a not-so-healthy week.  I won’t go into the details but we needed a dose of green.  I made a curried chicken salad with leftover chicken from our weekly winner-winner-chicken-dinner.  I rolled the salad into collard green leaves with julienned red peppers and basil.  I also made a lentil salad with many of the same flavors of the chicken salad with the addition of a little freshly grated ginger.

The six-year-old resisted the collard greens at first but the lentil salad went down so quickly, the whole plate disappeared really without anyone realizing it.  I looked everywhere for the collard green leaf, under the table, in the trash, in his pocket, but I couldn’t find it.  I’m convinced he ate it.

Thankfully, I have enough for lunch tomorrow.  Or maybe breakfast,  it’s been known to happen.  Ask Catherine about how many bowls of lima beans she’s had before noon.  Some might call it a problem.


Curried Chicken Salad

2 cups of cooked chicken, shredded

1 stalk of celery, diced

1/2 cup Greek yogurt

2 heaping tablespoons of mayonnaise

1/2 teaspoon of turmeric

1/4 teaspoon of Garam Masala

1 teaspoon of cumin

1 teaspoon of coriander

Salt and pepper, to taste

6 Collard Green leaves, large, tough part of the stem cut out

Combine all of the ingredients and then roll into a collard green leaf just like making a burrito. Add other vegetables and fresh herbs according to your taste and what you have on hand.

Lentil Salad 

1 cup of lentils

2 cups of chicken stock or water

1 tablespoon of freshly grated ginger

1/2 teaspoon of turmeric

1/4 teaspoon of Garam Masala

1/2 teaspoon of curry powder

1 teaspoon of cumin

1 teaspoon of coriander

1/2 cup red wine vinegar

1/4 cup olive oil

1 carrot, peeled and diced

salt and pepper, to taste

Bring water or stock to boil and add the lentils.  Turn down the heat to simmer, partially covered, for 15-20 minutes. Test for doneness and drain.

While the lentils cook, combine the next eight ingredients to make the vinaigrette.

While warm, add the vinaigrette to the lentils with the diced carrots and salt and pepper to taste.


  1. Would never think to use collared greens as a wrapper, but this sounds fabulous! Can’t wait to try this recdipe. Thanks!

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