Chef Ben Ford’s Curried Chicken Salad Collard Green Wraps

Chef Ben Ford’s Curried Chicken Salad Collard Green Wraps

Try this delicious spicy twist on traditional chicken salad wraps for a healthy meal.


5 col

Serves: 8 large rolls, cut in half
Difficulty : Easy
Prep time: 1 hour 30 minutes
Cook time: 20-25 minutes

Ingredients (for chicken)
1 pound chicken breast
1 tablespoon olive oil
1 tablespoon Madras curry powder
Kosher salt, to taste
Black pepper, to taste

Ingredients (for curry dressing)
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 teaspoons crystal hot sauce
1” knob ginger, grated
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Juice of 1/2 lime
Juice of 1/2 lemon
Kosher salt, to taste
Black pepper, to taste
1 celery stick, finely diced
1/2 cup scallions, thinly sliced

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Ingredients (for slaw)
2 cups green cabbage, shredded
1 carrot, shredded
Juice of 1/2 lime
Juice of 1/2 lemon
Kosher salt, to taste
Black pepper, to taste

Ingredients (for avocado smear)
1 avocado, cut into small pieces
1 tablespoon fresh cilantro, finely chopped
Juice of 1/4 lime
1 garlic clove, finely chopped
Kosher salt, to taste
Black pepper, to taste
8 large collard greens

Instructions

  1. Rub the chicken with the oil and half the curry powder and season with Kosher salt and black pepper
  2. Bake, grill, or broil the chicken until opaque all the way through, with no pink remaining. Allow to cool and then chop into bite sized pieces
  3. In a bowl, stir together the ingredients for the curry dressing and mix well. Stir in the chicken and allow to rest for at least 1 hour before serving. This helps blend the flavors
  4. Meanwhile, place a large skillet with a few inches of water over the high heat and bring to a boil. Have a large bowl filled with ice and cold water on standby
  5. Trim the stem and tough backbone from the collard greens by slicing it off with a paring knife. Add one leaf at a time to the boiling water and cook for 30-45 seconds
  6. Remove from the boiling water and add to ice water until cool. Once cool, place on a Bounty paper towel or dishtowel and dry thoroughly. Repeat with all leaves
  7. Mix the slaw and set aside
  8. Mash the avocado with the cilantro, lime, and hot sauce. Season with salt and pepper
  9. Put a leaf on a flat surface and spread a dollop of the avocado mixture at the larger end of the collard greens
  10. Place the chicken salad and slaw on top. Fold the top end of the collards over the mix, and tuck in the sides as you roll to the bottom. Cut in halves and serve

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