Coronation Chicken Salad Lettuce Wraps

Coronation Chicken Salad Lettuce Wraps
  • 4Servings


  • 1 red onion, very thinly sliced with a very sharp knife or on a mandoline
  • Juice of 1 lime (about 2 tbsp.)
  • Salt and pepper
  • 1 cup Greek yogurt
  • 1/3 cup Major Grey mango chutney, preferably Patak's
  • 2 tablespoons (a couple of palmfuls) curry powder
  • 1 tablespoon EVOO
  • 1 red finger chile or Fresno chile, seeded and finely chopped
  • 1-inch piece fresh ginger, peeled and grated
  • 1 large clove garlic, grated
  • 1 rotisserie chicken, skin removed, meat pulled into bite-size pieces
  • 2 ribs celery with leafy tops, chopped
  • 4 - 5 scallions, whites and greens thinly sliced on an angle
  • 1 cup seedless black grapes, halved
  • 1/2 cup sliced almonds, toasted
  • A small handful each of fresh dill, fresh cilantro and flat-leaf parsley, chopped
  • 2 heads Bibb lettuce, leaves separated
  • Bread-and-butter pickle chips or slices


To make the quick-pickled onions, in a small bowl, combine the thinly sliced onion and lime juice; season with salt and pepper.

In a large serving bowl, mix the yogurt, chutney, curry powder, EVOO, chile, ginger and garlic; season. Stir in the chicken, celery, scallions, grapes, almonds and herbs. Serve the chicken salad with the lettuce leaves, pickles and quick-pickled onions.