Ingredients:
1 head romaine lettuce hearts or 2 heads of endive separated, washed
2 cups cooked chicken breast cut into 1/2″ pieces
1/2 cup celery chopped
1/2 cup carrot chopped
1/4 cup green onion finely chopped
1 cup dried cranberries, currants, or golden raisins
1/2 cup walnuts or cashews coarsely chopped
Dressing
1/3 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
2 teaspoons curry powder
1 teaspoon honey
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Preparation:
Trim the end from the Romaine head and wash and dry the leaves. Use the smaller leaves in the middle first as they are already close to the size and shape needed to make the boats. For additional boats, trim the larger leaves to approximate size of the smaller ones (see photo).
Prepare meat, fruit, nuts, and vegetables as indicated; toss gently in a bowl. Mix dressing ingredients until well blended. Add to the chicken mixture to coat. Salt to taste.
Spoon 1-2 tablespoons of salad into the lettuce boats and arrange on a tray. Cover and refrigerate until ready to serve.
NOTE: This is a great way to use leftover roasted or grilled chicken. Boats can be prepared several hours in advance and refrigerated.
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