I made this Chutney Chicken Lettuce Cups recipe a few years back and still enjoyed it as much as I did back then. It is a great go-to recipe, for that left-over roasted chicken that you are not sure what to do with. Or for that matter for those lazy nights when you pick up a roasted chicken from the market.
What do I like about this particular recipe? The exotic flavors: zesty lime, spicy peppers and slightly sour but sweet Major Grey Chutney – the perfect balance of sweet, spicy and sour. When I originally made this recipe, I felt it was a bit saucy, so I decided to cut the amount of mayo this time. As well I left the almonds out, mainly because I did not have any (remember it is supposed to be a go-to recipe) but also, because I just did not feel like adding them. I love that this salad is not slapped between a couple slices of bread. Instead, it is cuddled between crispy pieces of red leaf butter lettuce, with sprigs of basil, cilantro and a healthy dose of thinly sliced radishes. Sounds like a lot of different flavors? Don’t worry, it is cool, crisp, refreshing; the perfect balance.
What is your favorite recipe for leftover chicken?
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Chutney Chicken Lettuce Cups
serves 4 – 6
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 dried
1 large bunch fresh basil, washed and dried
1 large bunch fresh cilantro, washed and dried
8 radishes, thin sliced
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 herbs at the bottom of a lettuce “cup,” top them with a spoonful of the salad, a slice each of radish and roll up.
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