Almond Chutney Chicken Lettuce Wraps

  • One 3-pound roasted chicken
  • 1 medium red onion, diced fine
  • Grated zest of 1 large lemon
  • Juice of 1 large lemons
  • 1 jalapeno, fresh, chopped finely
  • About half of 9-ounce jar Major Grey Chutney
  • 1/3 cup mayonnaise
  • Salt and fresh-ground black pepper to taste
  • 2 large stalks celery
  • 1 cup whole salted almonds, coarse chopped
  • 1 large head Bibb lettuce
  • 1 large cucumber, sliced thin

Chop the onion very fine. Split the celery into two or three pieces lengthwise and then chop into fairly small pieces crosswise. From the lemon, we want to use the inside and out both. Using a fine rasp, grate the zest, stopping just short of the white pith which is bitter. Now, halve and juice the lemon, too.

Mix 1/3 cup Mayo (or Miracle Whip) and about 1/2 jar of Major Grey's Chutney. Add all the zest and maybe 1/2 the lemon juice to start and then taste it. It should be both sweet and tangy but not make you pucker up like a lemonhead. More lemon juice if it needs it.

Finally, add 1 cup of almonds, roughly chopped. I love these smokey salty almonds and they really added an extra element to this dish.

Pull the chicken from the bone and rough chop to bite size pieces. Mix all ingredients together and let sit at least a few hours to marry all the flavors together. 

Serve with a platter of cucumber slices and crisp lettuce leaves for wrapping.

Jan Burke.