Chicken Salad in Lettuce Cups



Rotisserie chicken or precooked leftover chicken is a huge time saver for this recipe that evokes all things light and sunny. Perfect for this time of the year, this is a lightened, healthy version of the standard chicken salad.


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


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.

Source: Southern Living

Chicken Salad Lettuce Cups

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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