I’m always looking to upscale leftovers. While some dishes taste better after a stint in the refrigerator, others are best served the same day. Yesterday’s chicken is the perfect base for this complex, yet simple salad. Creamy mayo, crunchy walnuts and sweet, juicy cherries atop crisp lettuce prove the perfect combo for a light lunch or a summer dinner served al fresco.
Preheat oven to 350 degrees.
Line a rimmed baking sheet with parchment.
Arrange walnuts on prepared sheet in a single layer.
Bake 7 minutes, tossing frequently to ensure even browning.
Mix chicken, celery, cherries, red onion, salt & pepper in a large bowl.
Add toasted walnuts, stirring gently.
Combine mayo and lemon juice in a small bowl.
Toss chicken mixture in mayo & lemon juice, until well coated.
Serve atop lettuce leaves.
Naturally low-carb & gluten-free
