Chicken Salad in Lettuce Cups

Chicken Salad in Lettuce Cups

Ingredients

• 1/4 cup (40g) chopped raw walnuts
• 1/4 cup (65g) light mayonnaise (certified gluten-free if necessary)
• 1/4 cup (65g) plain fat-free Greek yogurt (certified gluten-free if necessary)
• 2 teaspoons sherry vinegar (certified gluten-free if necessary)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups (340g) shredded skinless, boneless rotisserie chicken breast
• 2 tablespoons chopped flat-leaf parsley
• 6 medium green onions, chopped
• 6 Bibb lettuce leaves
• 1/3 cup (44g) dried tart cherries

Directions

Preheat oven to 350°F (177ºC).

Spread walnuts in a single layer on a baking sheet; bake 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.

Nutrition Information

Serves: 6 |  Serving Size: 1 lettuce cup

Per serving: Calories: 175; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 43mg; Sodium: 267mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 7g; Protein: 15g

Nutrition Bonus: Potassium: 182mg; Iron: 8%; Vitamin A: 18%; Vitamin C: 6%; Calcium: 5%