Here is a great QUICK CUP of CHICKEN recipe that is great for lunch or dinner.  I found this in Cooking Light Magazine Summer Cooking June 2015 and have made it before. Both kids and adults love it + it is really easy.

Toasted Almond Chicken Salad in Bibb Lettuce Cups

Rotisserie chicken is a great time-saver on busy evenings. You can freeze any extra meat in porttion sizes and use in future recipes.

1/4 c chopped walnuts
1/4 c light mayonnaise
1/4 c plain Greek yogurt (I like Fage)
2 tsp sherry vinegar
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 c shredded chicken (skinless, boneless breast is best)
1 TBLS chopped fresh flat-leaf parsley
6 chopped green onion (white and light green parts)
6 Bibb lettuce leaves
1/3 c tart dried cherries

Preheat oven to 350′ and spread walnuts in single layer on baking sheet and bake for 5 minutes or until nuts are toasted. Let them cool.

Combine mayonaise, yogurt, vinegar, salt & pepper in bowl and stir to combine. Set aside.

Place shredded chicken (see image for how to shred), toasted walnuts, parsley and green onion in bowl and toss to combine. Add dressing mix and stir to coat well.

Place one leaf from Bibb lettuce into each of 6 bowls. Divide the chicken salad evenly among the bowls and top with cherries.

Serve up and enjoy!!!

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Cindy Nunnery
cindy@cindynunnery.com
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