½ cup walnuts, chopped
4 cups cooked chicken, chopped
1 cup celery, chopped
1 cup cherries, pitted & halved
¼ cup red onion, finely chopped
1 teaspoon salt
½ teaspoon black pepper
⅓ cup mayo
¼ cup lemon juice
4 cups butter lettuce leaves


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