- 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
- 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.)
- 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.