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Bibb Lettuce, Chicken, and Cherry Salad With Creamy Horseradish 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', '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.

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