A unique version of Chicken Lettuce Wraps, with Almond and Chutney. An exciting alternative to an Asian classic.
This is a great healthy lettuce wrap recipe. Unique and delicious in flavor combining chutney, lemon, almonds and jalapenos. The combination equals a big WOW in flavor.
I love love love this lettuce wrap recipe. My friend Vickie sent me this How To Eat Dinner cookbook last winter from the award winning NPR Radio Show, The Spendid Table. Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality. It’s engaging and a welcome addition to your collection. So far everything I’ve tried in the book is really good, but this one! Man oh man.
And what a way to eat during the heat of the summer, you didn’t even turn on the oven. With fresh ingredients, this recipe is perfect for a ladies luncheon or just a treat for a Summer dinner. Give this one a try.
- For The Chicken Salad:
- 1 purchased 3 pound roasted chicken
- 1 medium sweet onion diced
- Grated zest of 1 lemon
- Juice of 3 lemons
- 2 jalapenos seeded and minced
- 9 ounce jar Major Grey Mango Chutney
- 1/2 C . Mayonnaise
- Salt and pepper to taste
- 3 large celery stalks diced
- 1 cup salted almonds coarse chopped
- For the lettuce cups:
- 1 head Bibb Lettuce leaves separated , washed and dried
- 1 bunch fresh basil leaves washed and dried
- 1 bunch Cilantro washed and dried
- 8 radishes thin sliced
- 1 large cucumber peeled and sliced into thin rounds
First of all, let me say that most roasted chickens that you purchase at a grocery store are not three pounds. I usually half this recipe for the amount of chicken. Since weights vary, it might be a good idea to add just enough of the flavor mixture to make the right consistency. Hope that makes sense.
Pull the meat from the chicken, discarding skin and bones. Cut into small bite sized pieces.
In a large bowl combine the onions, lemon zest and juice, jalapenos, chutney, mayonnaise and salt and pepper. Fold in the chicken. Taste the mix for flavor and adjust to your taste. Let stand for 20 minutes to blend the flavors, or better yet, cover and refrigerate overnight.
To serve, blend the celery and nuts into chicken mixture. Mound the salad on one side of the platter, pile up the lettuce leaves on the other, and cluster remaining ingredients in the center. Tuck the radishes and cucumbers next to the herbs.
Place a few herb leaves in the bottom of a lettuce cup, top with a spoonful of the salad. Add a slice each of the cucumber and radish. Roll up and eat.
Looking for more chicken salad recipes, how about this:
Almond Chutney Chicken Lettuce Wraps …They’re what’s for dinner.