This mango Curry Chicken Salad Wraps start with tender poached chicken nuanced with a hint of ginger. Curry powder, lime juice, honey and Greek yogurt make this dressing mixed with nuts, a variety of fresh fruit and butter lettuce to wrap it up.
In a large saucepan, add the ginger paste and 4 cups of water. Bring to a boil, add the cubed chicken. Stir, reduce heat to simmer, cover and poach for 3 minutes, stirring occasionally. Drain and set aside to cool.
In a small bowl mix together the yogurt, lime juice, honey, curry powder, pepper and soy sauce. Whisk to mix thoroughly and set aside.
Prep the fruit and vegetables and place in a medium bowl. Add the cooked chicken and pour the curry dressing over. Stir mix thoroughly and refrigerate for at least 4 hours. I prefer overnight to allow all the flavors to meld.