- 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
- 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
- Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
- 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.
- 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.
- The dressing can be chilled for up to 2 days.