Chicken Salad In Lettuce Cups

With the help of store-bought rotisserie chicken, you’ll take the stress out of preparing quick and healthy meals. This tasty dish from Cooking Light is perfect for busy evenings. Serve up creamy chicken salad tossed with toasted nuts and dried cherries in 25 minutes or less!

Ingredients for servings

    Chicken Salad in Lettuce Cups

  • 0.25 cup chopped raw walnuts

  • 0.25 cup light mayonnaise certified gluten-free if necessary

  • 0.25 cup plain fat-free Greek yogurt certified gluten-free if necessary

  • 2 teaspoon sherry vinegar certified gluten-free if necessary

  • 0.25 teaspoon kosher salt

  • 0.25 teaspoon black pepper

  • 2 cup shredded skinless, boneless rotisserie chicken breast

  • 2 tablespoon chopped flat-leaf parsley

  • 6 medium chopped flat-leaf parsley chopped

  • 6 Bibb lettuce leaves

  • 0.33333333333 cup dried tart cherries


  • 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.

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