Rotisserie chicken is a great time-saver on busy evenings. Freeze any extra meat in portion sizes, and use in future recipes.
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
How to Make It
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.
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Recipe adapted from We Heart Cooking: Totally Tasty Food for Kids, a collaboration with Cooking Light.
This is a great weeknight recipe that comes together in a flash. I didn't have Italian parsley or Greek yogurt on hand, so I made the recipe without them and increased the mayo to compensate. Otherwise, I followed the recipe as written. The chicken salad was really yummy, although I think it would've been better with the tanginess from the Greek yogurt and the brightness of the Italian parsley to offset the other rich flavors. The portion size seems really tiny for a main dish salad. I would describe it better as three servings because it served my husband and me with a third portion leftover. I would definitely make this again.
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