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Rosemary Pecan Chicken Salad Boats

Prep Time: 10 minutes

Servings: 4


  1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Olive Oil & Rosemary (9 oz.)

  1/2 cup Whole milk yogurt

  1 Tbs Minced shallot

  1/4 tsp Honey

  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

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1. Chop the Carved Short cuts into bite sized chunks.

2. Stir together the yogurt, minced shallot and honey.

3. 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.

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