Title: Chicken Salad with Lemon, Raisins and Croutons
Categories: Salad Chicken
Yield: 4 Servings
| CROUTONS |
| 1 1/2 | c | French bread cubes about 1/2-inch cubes |
| | | Olive oil spray or nonstick cooking spray |
| SALAD |
| 1 | lb | Chicken breasts boneless and skinless |
| 2 | | Stalks celery; minced |
| 1/3 | c | Golden raisins |
| | | Peel of 1 lemon finely grated |
| 6 | | Romaine leaves |
| 6 | | Radicchio leaves (see note) |
| 2 | ts | Lemon juice |
| 1 | ts | Olive oil |
| DRESSING |
| 1/2 | c | Plain nonfat yogurt |
| 1/3 | c | Light mayonnaise |
| 2 | tb | Lemon juice |
| 2 | ts | Dijon-style country mustard or grainy mustard |
| 2 | ts | Honey |
| 1 | tb | Minced fresh rosemary leaves |
| 1/8 | ts | Salt; to 1/4 ts |
| | | Freshly ground black pepper to taste |
1. TO PREPARE THE CROUTONS: Spray a baking sheet with 3 sprays of the olive
oil spray or nonstick cooking spray. Spread the bread cubes on the sheet
and spray lightly again 3 times. Place in a preheated 350-degree F oven
about 20 minutes, or until golden. Remove from the oven and cool. 2. TO
PREPARE THE SALAD: Place the chicken in a pan and cover with water. Bring
just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes,
or until chicken is cooked through. Remove from the liquid and cool. Cut
into small chunks or pull into shreds. 3. Combine the chicken with the
celery, raisins and lemon peel. 4. TO PREPARE THE DRESSING: In a bowl, stir
together the yogurt, mayonnaise, lemon juice, mustard, honey, rosemary,
salt and pepper. Stir into the salad, cover and refrigerate until ready to
serve. 5. Wash the romaine and radicchio, pat dry and wrap in paper towels.
Refrigerate. 6. When ready to serve, stir together 2 teaspoons lemon juice
and 1 teaspoon olive oil. Tear the lettuce into small pieces and toss with
the lemon-oil mixture. Divide between plates and top with the chicken
salad. Garnish with the croutons. Note: If radicchio is unavailable or too
expensive, substitute red leaf lettuce.