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Del's Beli Chicken Salad with Dried Cherries and Cherry Vinaigrette

1 purchased rotisserie chicken cut into bite-sized pieces (3 cups)
1/3 C. chopped celery
3 T. finely chopped red onion
1/4 t. ground rosemary or very finely chopped dried rosemary
1/2 t. salt
1/4 t. black pepper
1/2 t. Louisiana-style hot pepper sauce
1/2 C. plus 1 T. mayonnaise
8 oz. mixed gourmet salad greens

Dried Cherry Vinaigrette
1/3 C. dried, pitted cherries
1/2 C. lightly toasted walnut pieces

Herbed Crostini

Mix chicken with celery, onion, rosemary, salt and pepper. Stir hot pepper sauce into mayonnaise and add to chicken mixture.

Toss salad greens with 6 tablespoons Dried Cherry Vinaigrette, and divide among six plates. Top each with 1/2 cup chicken salad, sprinkle with dried cherries and walnuts, and stand a crostini in the center.

Tester's notes: Prepare this elegant salad ahead of time, keeping each component separate until serving. Use an inexpensive coffee grinder to make the ground rosemary.

Makes 6 main-dish servings.

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