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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Salad in Lettuce Cups Recipe

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This recipe for Chicken Salad in Lettuce Cups is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup chopped walnuts
1/4 cup light mayonnaise
1/4 cup plain fat-free Greek yogurt
2 teaspoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups shredded skinless, boneless rotisserie chicken breast
2 tablespoons chopped fresh flat-leaf parsley
6 green onions, white and light green parts, chopped
6 Bibb lettuce leaves
1/3 cup tart dried cherries

Directions:
Directions:
Preheat oven to 350°.
Spread walnuts in a single layer on a baking sheet; bake at 350° for 5 minutes or until nuts are toasted. Cool.
Combine mayonnaise, yogurt, vinegar, salt, and pepper in a bowl; stir to combine. Set aside.
Place chicken, toasted walnuts, parsley, and green onions in a large bowl; toss to combine. Add dressing, stirring well to coat.
Place 1 lettuce leaf in each of 6 bowls. Divide chicken salad evenly among the bowls; top with cherries.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Rotisserie chicken is a great time-saver on busy evenings. Freeze any extra meat in portion sizes, and use in future recipes.

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