Samantha Nicole Cranberry Chicken Salad Cups, what a fun concept! Grab your favorite bowl, a fresh, crispy piece of Bibb lettuce, and top it with this creamy, low-fat, savory chicken salad! Every bite is crunchy thanks to some toasted walnuts, tart brought to you by dried cherries, and oh-so-tasty because it’s just such a great combo! It’s the perfect lunch option and will surely become your new go-to. And why wouldn’t it?! You can make it in under 25 minutes and it’s got way more flavor than a boring turkey sandwich. Cranberry Chicken Salad Cups are a wonderful way to bring a little bit of joy to your life!
Ingredients
- 1/4 cup walnuts, chopped
- 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 rotisserie chicken breast, skinless and boneless, shredded
- 2 tablespoons fresh flat-leaf parsley, chopped
- 6 green onions, white and light green parts, chopped
- 6 Bibb lettuce leaves
- 1/3 cup dried cherries
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a single layer, spread the walnuts out on a baking sheet.
Step 3 –Bake the walnuts until they are toasted, about 5 minutes.
Step 4 –In a bowl, combine the mayonnaise, the yogurt, the vinegar, the salt, and the pepper and stir to combine.
Step 5 –In a large bowl, add the chicken, the toasted walnuts, the parsley, and the green onions and toss to combine.
Step 6 –Add the dressing to the chicken mixture and stir well to coat.
Step 7 –Place 1 lettuce leaf each into six separate bowls and top them with even helpings of the chicken salad.
Step 8 –Top the chicken salad with the cherries.
Step 9 –Serve.
