Curried Chicken Salad in Lettuce Cups

Ingredients

1/4 cup slivered almonds 1 cup mayonnaise 2 teaspoons curry powder 1/2 teaspoon paprika 3 scallions, white and light green parts only, thinly sliced 1/2 cup golden raisins 4 cups shredded roasted chicken, skin and bones removed (from a 3-lb. rotisserie chicken) Salt and pepper 16 small Boston lettuce leaves

Preparation

1. Place almonds in a dry skillet over medium heat. Cook, stirring often, until just golden brown and fragrant. Remove to a bowl and allow to cool for 5 minutes. 2. Combine mayonnaise, curry powder, paprika, scallions, raisins and almonds in a large bowl. Add chicken and stir until well coated. Season with salt and pepper. 3. Arrange lettuce leaves on a platter. Fill each cup with about 2 Tbsp. chicken salad and serve.

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