Cherry Chicken Salad
Recipes by Chef Steph
Cherry Chicken Salad
Cherries are still in season! This dressing is great on most green salads.
ingredients
Dressing
- 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
Salad
- 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
Prep time10 minutes
Cook Time5 minutes
Serves6 to 8
Directions
- FOR THE DRESSING: Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
- FOR THE SALAD: 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.
- DO AHEAD: The dressing can be chilled for up to 2 days.