Almond Chutney Chicken in Lettuce Roll-Ups |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The Splendid Table Ingredients:
one 3-pound roasted chicken |
1 medium red onion, cut into 1/4-inch dice |
1 grated large lemon, zest of |
3 large lemons, juice of (to taste) |
2 jalapenos, seeded and minced |
one 9-ounce jar major grey chutney, cut into bite-sized pieces if necessary |
1/2 cup mayonnaise |
salt & freshly ground black pepper |
3 large celery ribs, cut into 1/4-inch dice |
1 cup salted almond, coarsely chopped |
1 large head bibb lettuce, leaves separated, washed and dried |
1 large bunch fresh basil, washed and dried |
1 large bunch fresh coriander, washed and dried |
8 radishes, thinly sliced |
1 large cucumbers, peeled and sliced into thin rounds or 2 inches sticks |
Directions:
1. Pull meat from chicken carcass, discarding skin and bones. Cut into bite-sized pieces.
2. In a large bowl combine onions, lemon zest and juice, jalapeños, chutney, mayonnaise and salt and pepper. Fold in chicken. Taste mix for lemon, mayonnaise, and herbs, adding more as needed. Let it stand for 20 minutes to blend flavors, or cover and refrigerate overnight.
3. To serve, blend celery and nuts into chicken mixture. Mound salad at one side of a big platter. Pile up lettuce leaves at the other side, and cluster sprigs of herbs in the center. Tuck radishes and cucumbers next to herbs.
4. Put a few herb leaves in the bottom of a lettuce cup, top them with a spoonful of salad, add a slice each of radish and cucumber, and roll up.
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