|1||pkg PERDUE® SHORT CUTS® Carved Chicken Breast, Olive Oil & Rosemary (9 oz.)|
|1/2||cup whole milk yogurt|
|1||tbsp minced shallot|
|3/4||cup apples, such as Fuji, or gala, chopped into ¼ -inch pieces (about ½ apple)|
|1/4||cup pecan pieces|
|1/4||cup dried cherries, cranberries or raisins|
|8||long leaves romaine lettuce|
Chop the Carved Short cuts into bite sized chunks.
Stir together the yogurt, minced shallot and honey.
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.
Lay the lettuce leaves on a platter. Fill each lettuce “boat” with Grilled Rosemary Pecan Chicken Salad. Serve with bread sticks or assorted crackers.