CHICKEN SALAD IN LETTUCE CUPS

1/4 cup chopped walnuts
1/4 cup light mayonnaise
1/4 cup plain fat-free Greek yogurt
2 tsp sherry (or red wine) vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 cup shredded skinless, boneless rotisserie chicken breast
2 tbsp chopped fresh flat-leaf parsley
6 green onions, white and light green parts, chopped
6 Bibb lettuce leaves
1/3 cup tart dried cherries

Preheat oven to 350 degrees.

Spread walnuts in a single layer on a baking sheet and bake until nuts are toasted, about 5 minutes. Cool.

In a small bowl, stir together the mayonnaise, yogurt, vinegar, salt and pepper.

In a large bowl place the chicken, walnuts, parsley, and green onions; toss to combine. Add the dressing and stir to coat well.

Place lettuce leaf in each of 6 salad bowls. Divide chicken salad evenly among the bowls and top with the cherries.

This is an old recipe and photo from SL.