I saw this in the Cooking Light June 2015 issue. The photo sold me on it...I am finally going to buy one of those rotisserie chickens from Caputo's. Stay tuned for my photos!
1/4 C. chopped walnuts...if you've been reading along, you know I will use pecans here!
1/4 C. light mayonnaise
1/4 C. plain fat free Greek yogurt
2 tsp. sherry vinegar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 C. shredded rotisserie chicken
2 tbsp. chopped fresh flat leaf parsley
6 green onions, white and light green parts, chopped
6 Bibb lettuce leaves
1/3 C. dried cherries
Preheat oven to 350 degrees.
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 among the bowls and top with cherries.
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