Chicken & Cherry Salad With Horseradish Dressing

Chicken & Cherry Salad With Horseradish Dressing

This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.

500 calories per serving

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

Steps

Step 1
Make the dressing:

Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
Step 2
Make the salad:

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.
Step 4
Do Ahead

The dressing can be chilled for up to 2 days.