Rating: 3.5 stars
2 Ratings
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  • 3 star values: 1
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  • 5 star values: 0

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

Lilly and Audrey Andrews
Recipe by Cooking Light May 2016

Gallery

Alison Miksch Styling: Kellie Gerber Kelley

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: 1 lettuce cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef'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.

Source

Recipe adapted from We Heart Cooking: Totally Tasty Food for Kids, a collaboration with Cooking Light.

Nutrition Facts

175 calories; fat 8.1g; saturated fat 1.2g; mono fat 1.2g; poly fat 2.6g; protein 17g; carbohydrates 9g; fiber 3g; cholesterol 48mg; iron 1mg; sodium 320mg; calcium 40mg.
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