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Fruity Chicken Salad Lettuce Boats
Skip the bread and make a boat out of lettuce leaves! Makes 4 servings.
Dressing ingredients:
½ cup low-fat Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons apple cider vinegar
½ teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Chicken salad ingredients:
¼ cup walnuts
1 ½ cups cooked chicken, rotisserie or leftovers
1 small crisp apple, cored and cut into 1/2-inch pieces
½ cup red seedless grapes, halved
3 scallions, whites and greens divided and chopped
8 hearts of romaine leaves or 12 Bibb lettuce, or 8 tender Napa cabbage leaves
Directions
1. Preheat the oven to 350 degrees F.
2. For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside.
3. For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces.
4. To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve.
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