Herbed Chicken-Chutney Salad on Lettuce Leaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Although this recipe calls for hearts of romaine, either radicchio or iceberg lettuce would make a nice substitute. Ingredients:
1/2 cup mayonnaise |
1/4 cup mango chutney, large pieces chopped |
2 tablespoons fresh lime juice |
2 cups 1/4-inch dice skinless cooked chicken |
6 tablespoons chopped walnuts |
5 tablespoons chopped fresh cilantro |
1/4 cup finely chopped celery |
1/4 cup finely chopped red bell pepper |
24 3 1/2-inch-long pieces hearts of romaine lettuce |
lime wedges |
Directions:
1. Whisk mayonnaise, chutney, and lime juice in large bowl. Mix in chicken, walnuts, 2 tablespoons cilantro, celery, and red bell pepper. (Chicken salad can be made 4 hours ahead. Cover and refrigerate.)
2. Place lettuce leaves on platter. Spoon 1 heaping tablespoonful chicken salad in center of each leaf. Sprinkle remaining 3 tablespoons cilantro over and serve with lime wedges alongside.
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