Ingredients:

• 1/2 C mayonnaise
• 2 T fresh lime juice
• 6 T chopped toasted walnuts
• 1/4 C finely chopped celery
• 1 T creamed horseradish
• 1/2 C mango, peach or pineapple salsa
• 2 C diced, skinless cooked chicken
• 5 T fresh cilantro, chopped and divided
• 1/2 C finely chopped red bell pepper
• 1/2 C dried cranberries
• 1 lime, sliced in wedges for garnish

Directions:

36  3” long pieces of hearts of romaine lettuce, baby endive and/or radicchio lettuce, separated to make little bowls.

Wisk mayonnaise, salsa and lime juice in large bowl.  Mix in the chicken, walnuts, 2 Tblsp. of the cilantro, celery and red bell pepper, horseradish and cranberries.   (The chicken salad can be made up to 24 hours ahead, covered tightly and stored in the refrigerator.)

Arrange lettuces on an attractive platter.  Spoon 1 heaping Tblsp. of the chicken salad on the center of each leaf.  Sprinkle remaining 3 Tblsp. of cilantro over the platter and garnish with lime wedges.

 

Makes 36