Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.

　　

Ingredients

4 servings

　　

For the dressing:

1/2 cup mayonnaise

　　2 tablespoons fresh lime juice

　　2 tablespoons prepared horseradish

　　1/4 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　

For the salad:

1 tablespoon extra virgin olive oil

　　1/2 cup panko (Japanese breadcrumbs)

　　1/4 teaspoon kosher salt

　　1/8 teaspoon cayenne pepper

　　2 cups shredded cooked chicken (about half of a 2 1/2-pound rotisserie chicken)

　　8 cups Bibb or Boston lettuce leaves (from 1 large or 2 small heads)

　　2 cups cherries (about 10 ounces), pitted, halved

　　5 radishes, thinly sliced

　　1/4 cup coarsely chopped fresh chives, divided

　　

Make the dressing:

Step 1

Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.

　　

Make the salad:

Step 2

Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.

　　

Step 3

Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.

　　

Do Ahead

Step 4

The dressing can be chilled for up to 2 days.