Rosemary Pecan Chicken Salad Boats

Show/Hide Rosemary Pecan Chicken Salad Boats
Serves 4 | Prep/Cook Time: 10 Min
Show/Hide
Print Now
Calories
210
Protein
19g
Sodium
300mg
Sat.Fat
1g
Sugar
12g
INGREDIENTS
1 pkg PERDUE® SHORT CUTS® Carved Chicken Breast, Olive Oil & Rosemary (9 oz.)
1/2 cup whole milk yogurt
1 tbsp minced shallot
1/4 tsp honey
3/4 cup apples, such as Fuji, or gala, chopped onto ¼ -inch pieces (about ½ apple)
1/4 cup pecan pieces
1/4 cup dried cherries, cranberries or raisins
8 long leaves romaine lettuce
INSTRUCTIONS
Show/Hide
STEP 1: 
Chop
Chop the Carved Short cuts into bite sized chunks
Show/Hide
STEP 2: 
Stir
Stir together the yogurt, minced shallot and honey.
Show/Hide
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.
Show/Hide
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
Perdue