Photo by Chelsea Kyle, food styling by Anna Stockwell
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
For the 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
For the 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
Preparation
Make the dressing:
Step 1
Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
Make the salad:
Step 2
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.
Step 3
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
Step 4
The dressing can be chilled for up to 2 days.
Recipe notes
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