3poundrotisserie chickenpurchased or two small rotisserie chickens
1mediumsweet oniondiced
Grated zest of 1 lemon
Juice of 3 lemons
2jalapenosseeded and minced
9ounceChutneyMajor Gray
1/2Cup.Mayonnaise
Salt and pepper to taste
3largecelery stalksdiced
1cupsalted almondscoarse chopped
For the lettuce cups:
1headBibb Lettuce leaves separatedwashed and dried
1bunchfresh basil leaveswashed and dried
1bunchCilantrowashed and dried
8radishesthin sliced
1largecucumberpeeled and sliced into thin rounds
Instructions
First of all, let me say that most roasted chickens that you purchase at a grocery store are not three pounds. Purchase 2 small grocery store rotisserie chickens, or 1 Costco rotisserie chicken.
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.