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Chicken Salad in Lettuce Cups

Photo: Alison Miksch Styling: Kellie Gerber Kelley 

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 6 (serving size: 1 lettuce cup)

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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Recipe adapted from We Heart Cooking: Totally Tasty Food for Kids, a collaboration with Cooking Light.
Also appeared in: June, 2015;