Chutney Chicken Lettuce Cups

By chezus

Ingredients

• 1 3-pound roasted chicken
• 1 medium red onion, cut into -inch dice
• grated zest of 1 large lime
• Juice of 3 large limes, or more to taste
• 2 jalapeno chiles, seeded and minced, or hot sauce to taste
• 4 ozs major grey chutney, cut into bite-size pieces if necessary
• 1/2 cup mayonnaise
• kosher salt to taste
• fresh black pepper
• 2 large stalks celery, medium dice
• 1 head red leaf butter lettuce, leaves separated, washed and patted dried
• 1 large bunch fresh basil, washed and patted dried
• 1 large bunch fresh cilantro, washed and patted dried
• 8 radishes, thin sliced

Preparation

Step 1

Pull the meat from the chicken carcass, discarding the skin and bones. Cut it into bite-size pieces. In a large bowl combine the onion, celery, lime zest and juice, jalapeno, chutney, mayonnaise, salt, and pepper. Fold in the chicken. Taste the mix for lime, mayonnaise, and spice, adding more as needed. Let it stand at least 30 minutes to blend flavors.

Mound the salad at one side of a big platter. Pile up the lettuce leaves at the other side, and cluster sprigs of herbs in the center. Tuck the radishes next to the herbs. Put a few herb leaves in the bottom of a lettuce “cup,” top them with a spoonful of the salad, a slice each of radish and roll up. Serve. Eat.