1head butter lettuce, leaves separated, washed, and patted dry
1/2cupplain Greek yogurt
1tablespoonunseasoned rice vinegar
1/2teaspoonground black pepper
1/4cupsliced green onions
1/2cupsliced or slivered almonds
Bring a medium pot of water to a boil. Add the chicken breasts, reduce the heat to a simmer, and cook the chicken breasts for about 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (use an instant thermometer if you aren't sure!).
Remove the chicken breasts and let cool. When cooled, dice the chicken into a half-inch dice and set aside.
In a large bowl, stir together the mayonnaise, Greek yogurt, curry powder, apricot preserve, rice vinegar, salt, and pepper until well combined. Add the diced chicken, celery, green onions, raisins, almonds, and cilantro. Use a big spoon to stir to combine. Refrigerate to cool before serving, if desired.
When ready to serve, spoon the chicken salad mixture onto the lettuce leaves, fold up, and enjoy. Goes great with fresh croissants, or even turned into a chicken salad croissan-wich!