Servings: 6

2 T ground coriander 2 T ground coriander
2 tsp ground cumin 2 tsp ground cumin
2 tsp ground turmeric 2 tsp ground turmeric
1 tsp paprika 1 tsp paprika
1/2 tsp ground cinnamon ½ tsp ground cinnamon
1/2 tsp ground ginger ½ tsp ground ginger
2 T canola oil 2 T canola oil
1/2 cup plain Greek-style yogurt ½ cup plain Greek-style yogurt
1/4 cup light mayonnaise ¼ cup light mayonnaise
1 T water 1 T water
2 cups diced cooked chicken 2 cups diced cooked chicken
1 1/2 cup cooked quinoa 1 ½ cup cooked quinoa
1 red bell pepper, seeded and diced 1 red bell pepper, seeded and diced
1/2 cup raisins ½ cup raisins
1/2 cup toasted slivered almonds ½ cup toasted slivered almonds
2 scallions, chopped 2 scallions, chopped
1/4 tsp salt ¼ tsp salt
6 cups torn butter lettuce leaves 6 cups torn butter lettuce leaves
1 cup grated carrots 1 cup grated carrots
30 grape tomatoes, cut in half 30 grape tomatoes, cut in half

Make the curried chicken salad: subheading: Make the curried chicken salad:
In a small sauté pan over low heat, toast the coriander, cumin, turmeric, paprika, cinnamon, and ginger, stirring frequently, until fragrant. Add the canola oil and stir to create a paste. Remove the pan from the heat and let the spice paste cool.
In a large bowl, stir together the spice paste, yogurt, mayonnaise, and water. Add the cooked chicken, cooked quinoa, red bell pepper, raisins, almonds, and scallions and stir to combine. Season with salt.
Toss above with lettuce, carrots and tomatoes.

To serve the original way, scoop the chicken salad into 6 butter lettuce leaves. Each person should have one curried chicken lettuce cup. Garnish each plate with 7 baby carrots and 10 grape tomato halves, shaped into 2 (5-petaled) flowers.  To serve the original way, scoop the chicken salad into 6 butter lettuce leaves. Each person should have one curried chicken lettuce cup. Garnish each plate with 7 baby carrots and 10 grape tomato halves, shaped into 2 (5-petaled) flowers.