Chicken Salad in Lettuce Cups

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Chicken Salad in Lettuce CupsRecipe

Photo: Alison Miksch Styling: Kellie Gerber Kelley 

Rotisserie chicken is a great time-saver on busy evenings. Freeze any extra meat in portion sizes, and use in future recipes.

Serves 6 (serving size: 1 lettuce cup)


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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


Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat oven to 350°.

2. Spread walnuts in a single layer on a baking sheet; bake at 350° for 5 minutes or until nuts are toasted. Cool.

3. Combine mayonnaise, yogurt, vinegar, salt, and pepper in a bowl; stir to combine. Set aside.

4. Place chicken, toasted walnuts, parsley, and green onions in a large bowl; toss to combine. Add dressing, stirring well to coat.

5. Place 1 lettuce leaf in each of 6 bowls. Divide chicken salad evenly among the bowls; top with cherries.

Created date

April 2015

Nutritional Information

Calories 175
Fat 8.1 g
Satfat 1.2 g
Monofat 1.2 g
Polyfat 2.6 g
Protein 17 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 48 mg
Iron 1 mg
Sodium 320 mg
Calcium 40 mg