Chicken Salad in Lettuce Cups

- Photo: Alison Miksch Styling: Kellie Gerber Kelley
Photo: Alison Miksch Styling: Kellie Gerber Kelley

Rotisserie chicken is a great time-saver on busy evenings. Freeze any extra meat in portion sizes, and use in future recipes.

Hands-on time: 25 minutes
Total time: 25 minutes
Yields: Serves 6 (serving size: 1 lettuce cup)


calories 175

fat 8.1g

satfat 1.2g

monofat 1.2g

polyfat 2.6g

protein 17g

carbohydrate 9g

fiber 3g

cholesterol 48mg

iron 1mg

sodium 320mg

calcium 40mg


1/4 cup chopped walnuts

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 shredded skinless, boneless rotisserie chicken breast

2 tablespoons chopped fresh flat-leaf parsley

6 green onions, white and light green parts, chopped

6 Bibb lettuce leaves

1/3 cup tart dried cherries

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How to Make It

Preheat oven to 350°.

Spread walnuts in a single layer on a baking sheet; bake at 350° 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.

Cook's Notes:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit


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