Cherries are still in season! This dressing is great on most green salads.

INGREDIENTS 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

INGREDIENTS 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

DIRECTIONS FOR THE DRESSING:

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

DIRECTIONS FOR THE SALAD:

1. Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes.
2. Season with salt and cayenne and transfer to paper towels; let cool.
3. Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl.
4. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.

DO AHEAD: The dressing can be chilled for up to 2 days.