Bibb Lettuce, Chicken, and Cherry Salad With Creamy Horseradish Dressing

salad chicken low fat kid-friendly quick & easy low cal dinner lunch horseradish cherry spring summer healthy low cholesterol chive dairy free small plates

Anna Stockwell

4 servings

Source

Ingredients

1/2 cup mayonnaise

2 tablespoons fresh lime juice

2 tablespoons prepared horseradish

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon extra virgin olive oil

1/2 cup panko (Japanese breadcrumbs)

1/4 teaspoon kosher salt

1/8 teaspoon cayenne pepper

2 cups shredded cooked chicken (about half of a 2 1/2-pound rotisserie chicken)

8 cups Bibb or Boston lettuce leaves (from 1 large or 2 small heads)

2 cups cherries (about 10 ounces), pitted, halved

5 radishes, thinly sliced

1/4 cup coarsely chopped fresh chives, divided

Method

Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.

Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.

Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.

The dressing can be chilled for up to 2 days.