Herbed Chicken-Chutney Salad on Lettuce Leaves

• 1/2 cup mayonnaise
• 1/4 cup mango chutney, large pieces chopped
• 2 tablespoons fresh lime juice
• 2 cups 1/4-inch dice skinless cooked chicken
• 6 tablespoons chopped walnuts
• 5 tablespoons chopped fresh cilantro
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 24 3 1/2-inch-long pieces hearts of romaine lettuce
• Lime wedges

1. Whisk mayonnaise, chutney, and lime juice in large bowl.
2. Mix in chicken, walnuts, 2 tablespoons cilantro, celery, and red bell pepper.
3. (Chicken salad can be made 4 hours ahead.
4. Cover and refrigerate.)
5. Place lettuce leaves on platter.
6. Spoon 1 heaping tablespoonful chicken salad in center of each leaf.
7. Sprinkle remaining 3 tablespoons cilantro over and serve with lime wedges alongside.

mayonnaise, mango, lime juice, chicken, walnuts, fresh cilantro, celery, red bell pepper, hearts of romaine lettuce, wedges

Taken from www.epicurious.com/recipes/food/views/herbed-chicken-chutney-salad-on-lettuce-leaves-108933 (may not work)