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1 1/2 cups chicken stock
1 pound boneless skinless chicken thighs (about 3 large thighs)
1/4 cup mayonaisse
1/4 cup Greek yogurt
1 tablespoon heavy cream
1 teaspoon apricot preserve
1 teaspoon curry powder
1/2 teaspoon ground tumeric
1/2 teaspoon juice from 1 lemon
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup toasted slivered almonds (optional)
1 head Bibb lettuce
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1st Keep
 tihleigh
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