• Recipes,  Sandwiches & Wraps

    Wild Rice and Chicken Salad Lettuce Wraps

    Creamy, savory chicken salad is a hit with the crunch of cashews and the sweetness of seedless red grapes.

    Plated Wild Rice and Chicken Salad with Romaine Lettuce Leaves

    This salad can be served many ways…as lettuce wraps using butter lettuce or for a crispier texture served with Romaine lettuce.  It can also be served plated on a bed of greens or served family style in a serving bowl.  It also makes a great sandwich!

    Also, this chicken salad pairs well with many wines.  My favorite pairings are fruit forward Bordeaux style red wines, buttery California Chardonnays, and crisp Rosé wines.

    Wild Rice and Chicken Salad Wrapped in Butter Lettuce
    Wild Rice and Chicken Salad Wrapped in Butter Lettuce
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    5 from 2 votes

    Wild Rice and Chicken Salad Lettuce Wraps

    Encharted Cook | Jan Nunes
    Creamy, savory chicken salad is a hit with the crunch of cashews and the sweetness of seedless red grapes.
    Prep Time45 mins
    Cook Time45 mins
    Total Time1 hr 30 mins
    Course: Main Course
    Servings: 8
    (Tap or Hover to Scale Servings)

    Ingredients

    • 1 Cup Wild Rice
    • 2 Cups Chicken Broth
    • 1 Cup Water
    • ½ Teaspoon Salt
    • 1 Whole Chicken Breast, Cooked, Cooled, and Cut in ½” Cubes, about 2 Cups
    • 1 Cup Chopped Celery
    • 1/3 Cup Thinly Sliced Green Onion
    • 1 Cup Mayonnaise
    • 1 Tablespoon Fresh Lemon Juice
    • 1 Teaspoon Salt
    • ½ Teaspoon Freshly Ground Black Pepper
    • 1 Cup Unsalted Roasted Whole Cashews
    • 2 Cups Halved Seedless Red Grapes
    • 1 Whole Boston Lettuce, or Whole Baby Romaine Lettuce Leaves

    Instructions

    • In a small saucepan bring to a boil the wild rice, chicken broth, water, and salt. Reduce to a very slow simmer and cook for 45 minutes or until wild rice is tender, fluffy, and the kernels have begun to pop open. Drain if necessary and allow to cool.
    • In a large mixing bowl add 2 cups of the cooked wild rice, cubed chicken, chopped celery, and sliced green onions. Gently fold to combine.
    • Add mayonnaise, lemon juice, salt, and pepper. Continue to fold until all is combined.
    • Gently fold in cashews and halved red grapes.
    • Serve with whole lettuce leaves.
    • Promptly refrigerate any leftovers.

    Recipe Notes

    SUBSTITUTIONS
    •  Chopped pecans and sliced or slivered almonds can be substituted for the cashews.
    •  If grapes are not available Dried Cranberries or Golden Raisins can be substituted. Be sure to plump any dried fruit before adding it to the salad.
    •  To plump dried fruit: Place dried fruit in a small 3 cup bowl. Add an equal amount of boiling water. Allow fruit to steep until plumped, usually about 15 minutes. Drain fruit well before adding to the salad.
    RECIPE NOTES
    •  The volume of cooked wild rice can vary depending on the water content of the wild rice, so you might have some leftover wild rice.
    •  Make savory pancakes with any leftover wild rice by adding it to your favorite pancake batter along with thinly sliced green onions. Be sure to reduce the sugar in the batter and serve the pancakes with savory brown gravy.
    •  This chicken salad can be made the day before serving. Prepare through the step of adding the mayonnaise, lemon juice, and seasoning. Refrigerate in a covered container until ready to serve.
    •  Fold in the whole cashews and halved grapes just before serving. This keeps the nuts crunchy and the grapes looking their best.
    •  This salad can be served many ways…as lettuce wraps using butter lettuce or for a crispier texture served with Romaine lettuce. It can also be served plated on a bed of greens or served family style in a serving bowl. It also makes a great sandwich!
    •  Lastly, this chicken salad pairs well with many wines. My favorite pairings are fruit forward Bordeaux style red wines, buttery California Chardonnays, and crisp Rosé wines.

    Nutrition

    Calories: 428kcal | Carbohydrates: 29g | Protein: 12g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 879mg | Potassium: 504mg | Fiber: 2g | Sugar: 8g | Vitamin A: 825IU | Vitamin C: 8.3mg | Calcium: 38mg | Iron: 2.2mg
    All nutritional information on this site is an estimate. Your results may vary.
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  • Recipes,  Sandwiches & Wraps

    Chicken Curry Pocket Pies

    Savory Pocket Pies on Cooling Rack

    Leftover chicken doesn’t have to be boring. Savory Chicken Curry Pocket Pies pack well for a yummy lunch or enjoy them at your next  luncheon with friends.

    Savory Pocket Pies on Cooling Rack

    These small delicious hand pies are wonderful with any filling. For this version I made a savory chicken curry filling. To make them easily, I used two sheets of puff pastry, which gives them a lovely flakey texture.

    After laying a sheet of puff pastry onto my pastry board, I divided the chicken curry mixture evenly into 6 portions and mounded it on the puff pastry in 6 rectangular sections. A gentle brush of egg wash between the pie fillings helps seal the pies. Cover the filling with another sheet of puff pastry. Cut individual pies with a pastry cutter and seal the edges of each pie with a fork. Before baking, the top of each pie gets a brushing of egg wash for glorious color.

    Two Chicken Curry Pocket Pies on a Luncheon Plate. A small decorative chick is in the background.

    These bake up deliciously golden brown and are a lovely lunch with a green salad. I hope you enjoy them!

    Two Chicken Curry Pocket Pies on a Luncheon Plate. A small decorative chick is in the background.
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    5 from 1 vote

    Chicken Curry Pocket Pies

    Encharted Cook | Jan Nunes
    Leftover chicken doesn’t have to be boring. Savory pocket pies pack well for a yummy lunch or enjoy them at your next luncheon with friends.
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Main Course
    Servings: 6
    (Tap or Hover to Scale Servings)

    Ingredients

    Puff Pastry:

    • 1 Package of Frozen Puff Pastry, 2 Sheets

    Chicken Curry Filling:

    • 1 Tablespoon Safflower, or Canola Oil
    • 1/3 Cup Finely Chopped Onion, Finely Chopped
    • 2 Teaspoons Minced Garlic, (about one large clove)
    • 1 Tablespoon Ginger Root, Freshly Grated
    • 1 Tablespoon Curry Powder
    • ½ Teaspoon Ground Cumin
    • ½ Teaspoon Salt
    • 1 1/4 Cups Finely Chopped Rotisserie or other Cooked Chicken
    • ½ Cup Peas & Diced Carrots, (Frozen, Thawed from Package)
    • ¼ Cup Currants, Plumped in ½ Cup Boiling Water and Drained
    • 2/3 Cup Mayonnaise
    • ½ Cup Shredded Monterey Jack Cheese
    • 1 Tablespoon Lemon Juice

    Pastry Wash:

    • 1 Egg
    • 2 Tablespoons Cream

    Instructions

    • Pre-heat oven to 400°F. Allow frozen puff pastry to thaw at room temperature, about 30 to 40 minutes.
    • In a small bowl beat together, egg and cream. Set aside.
    • In a 10-inch skillet, heat oil over medium-low heat. Add onion to oil in pan and cook until onion is transparent about 3 to 4 minutes. Add garlic and continue to cook about one minute, stirring constantly. Do not let garlic brown.
    • Add ginger root, curry powder, cumin, and salt and cook another minute.
    • Add chicken, peas & carrots, and currants. Stir and cook about 2 minutes. Remove from heat; cool and add mayonnaise, cheese, and lemon juice. Taste and adjust seasoning as needed.
    • On a very lightly floured surface, unroll one puff pastry. Imagine the pastry divided equally into 6 rectangles and place approximately 1/3 cup chicken curry filling onto each rectangle. Moisten edges of each puff pastry around each rectangle with water. Unroll second puff pastry and place over first sheet. Gently press down and around fillings. Using a pastry wheel cut rectangles apart and place on a lightly greased baking sheet. Brush each pie with egg and cream wash and press edges with a fork to seal. Vent top of each pie with a very small knife slit.
    • Bake about 25 to 30 minutes or until light golden brown.

    Recipe Notes

      Recipe can be made as 12 small squares instead of 6 rectangles. Leftover filling makes a great sandwich for the cook!

    Nutrition

    Calories: 554kcal | Carbohydrates: 26g | Protein: 14g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 609mg | Potassium: 215mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1330IU | Vitamin C: 3.5mg | Calcium: 104mg | Iron: 2.2mg
    All nutritional information on this site is an estimate. Your results may vary.
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    Learn More…

    Hi Friends,
    This post was made to be a companion recipe to my post Home Again, Home Again. If you would like to see this post, it is here: