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