Green Curry Chicken Salad Lettuce Cups
Cold poached chicken in a creamy green curry mayo with crunchy cucumber and spring onion, served in crisp lettuce leaves.
Made with Thai green curry paste and Homemade mayonnaise. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 489kcal
- 17.2gcarbs
- 8.8gof which sugars
- 30.4gfat
- 9gsaturates
- 37.8gprotein
- 5.9gfibre
- 0.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Poach the chicken in simmering water for 15 minutes until cooked through with no pink. Lift out, cool and shred.
15 min - 2
Heat the oil in a small pan and fry your ready made Thai green curry paste (see the base recipe) for 1 minute, to cook out the raw garlic. Cool completely.
1 min - 3
Mix the cooled paste with your ready made mayonnaise (see the base recipe) and the lime juice.
- 4
Fold the shredded chicken, cucumber, spring onions and most of the coriander through the dressing.
- 5
Spoon into the lettuce leaves and scatter with the remaining coriander. Serve straight away.
Tips
- Cool the chicken quickly before mixing with mayonnaise, and keep it chilled.
- Frying the paste first makes it taste rounder and safe to eat cold.
- Add toasted coconut flakes for crunch.
Storing and freezing
Keep the salad mix in the fridge for up to 1 day. Do not leave it out for more than 2 hours. Fill the lettuce cups just before serving.
Questions
Can I use leftover roast chicken?
Yes. Shred about 400 g of cooked chicken and skip the poaching step.
Is this egg free?
No. Homemade mayonnaise contains egg yolk, so it is not suitable for egg allergy.
Can I make it ahead?
Yes, mix up to 1 day ahead and chill. Add the cucumber and lettuce just before serving.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
