Lettuce, Chicken, and Cherry Salad with Horseradish Dressing

Lettuce, Chicken, and Cherry Salad with Horseradish Dressing
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Source:
Recipe type: main dish, salad
Serves: 2 servings
Prep time: 
Total time: 
Ingredients
  • For the dressing:
  • ¼ cup mayonnaise
  • 1 tablespoons lime juice
  • 1 tablespoons prepared horseradish
  • 1 tablespoon honey
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • For the salad:
  • 1 tablespoon extra virgin olive oil
  • ¼ cup panko (Japanese breadcrumbs)
  • ¼ teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 cups shredded cooked chicken
  • 4 cups green lettuce leaves
  • 1 cups cherries (about ), pitted, halved
  • 2 figs (sliced if fresh chopped if dried)
  • 2 radishes, thinly sliced
  • 2 tablespoons coarsely chopped fresh chives
Directions
  1. Make the dressing:
  2. Purée mayonnaise, lime juice, horseradish, honey, salt, and pepper in a blender until smooth. Set aside.
  3. Make the salad:
  4. 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.
  5. Combine chicken, lettuce, cherries, radishes, figs, 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.
Notes
The dressing can be made and chilled for up to 2 days.

 

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