Rosemary Pecan Chicken Salad Boats

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Rosemary Pecan Chicken Salad Boats

Comments
Prep/Cook
PREP TIME: 10min COOK TIME: 0min
Serves
Serves 4

  • 210
    Calories
  • 19g
    Protein
  • 300mg
    Sodium
  • 1g
    Sat. Fat
  • 12g
    Sugar

Ingredients Ingredients

Ingredients

1/2 cupwhole milk yogurt

1 tbspminced shallot

1/4 tsphoney

3/4 cupapples, such as Fuji, or gala, chopped into ¼ -inch pieces (about ½ apple)

1/4 cuppecan pieces

1/4 cupdried cherries, cranberries or raisins

8 long leaves romaine lettuce


Step 1

Step 1

Chop

Chop the Carved Short cuts into bite sized chunks.

Step 1
Step 2

Step 2

Step 2

Stir

Stir together the yogurt, minced shallot and honey.

Step 3

Step 3

Drizzle

In a large bowl, combine the chopped short cuts, apples, pecans and dried cherries. Drizzle with dressing and mix to combine. Refrigerate until ready to serve.

Step 3
Step 4

Step 4

Step 4

Serve

Lay the lettuce leaves on a platter. Fill each lettuce “boat” with Grilled Rosemary Pecan Chicken Salad. Serve with bread sticks or assorted crackers.

Ta Da

Rosemary Pecan Chicken Salad Boats

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Serves 4 https://www.perdue.com/recipeimages/rosemary thumb.jpg https://www.perdue.com/recipeimages/rosemary thumb.jpg

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