Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

Fruity Chicken Salad Lettuce Boats

Skip the bread and make a boat out of lettuce leaves! Makes 4 servings.

Dressing ingredients:

½ cup low-fat Greek yogurt

1 tablespoon lemon juice

1 tablespoon olive oil

2 teaspoons apple cider vinegar

½ teaspoon chopped fresh thyme leaves

Kosher salt and freshly ground black pepper

Chicken salad ingredients:

¼ cup walnuts

1 ½ cups cooked chicken, rotisserie or leftovers

1 small crisp apple, cored and cut into 1/2-inch pieces

½ cup red seedless grapes, halved

3 scallions, whites and greens divided and chopped

8 hearts of romaine leaves or 12 Bibb lettuce, or 8 tender Napa cabbage leaves

Directions

1. Preheat the oven to 350 degrees F.

2. For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside.

3. For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces.

4. To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve.

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