1 cup toasted walnut pieces
4 cups cooked chicken breasts, diced
1 cup seedless red grapes, halved
2 sticks celery, diced
1 each avocado, diced
2 each spring onions, finely sliced
2 cups Barker’s Professional Malay Curry Hot & Spicy Sauce
2 Tbsp cider vinegar
2 handfuls crispy noodles
6 each butterhead leaves
In a mixing bowl, fold through the walnuts, chicken, grapes, celery, avocado, spring onions, Barker’s Professional Malay Curry Hot & Spicy Sauce and cider vinegar.
Fold through the noodles.
Spoon into the butterhead lettuce cups.