herbed chicken-chutney salad on lettuce leaves ½ cup mayonnaise ¼ cup mango chutney, large pieces chopped 2 tablespoons fresh lime juice 2 cups ¼-inch diced skinless cooked chicken 6 tablespoons chopped walnuts 5 tablespoons chopped fresh cilantro ¼ cup finely chopped celery ¼ cup finely chopped red bell pepper 24 3½ -inch-long pieces hearts of romaine lettuce (can also be made with radicchio or iceberg lettuce) Lime wedges 1. Whisk mayonnaise, chutney, and lime juice in large bowl. Mix in chicken, walnuts, 2 tablespoons cilantro, celery, and red bell pepper. (Chicken salad can be made 4 hours ahead. Cover and refrigerate.) 2. Place lettuce leaves on platter. Spoon 1 heaping tablespoonful chicken salad in center of each leaf. Sprinkle remaining 3 tablespoons cilantro over and serve with lime wedges alongside. back