Chicken Salad with Lemon, Raisins and Croutons (#1326)

Serves
Ready
4
1
Hours
Prep
Cook
30
Minutes
30
Minutes
Categories
Salads Chicken
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Ingredients

Croutons

  • 1 1/2 cups French Bread cubes, about 1/2inch cubes
  • 1 Nonstick Cooking Spray

Salad

  • 1 pound Chicken Breasts boneless and skinless
  • 2 Stalks Celery minced
  • 1/3 cup Golden Raisins
  • 1 Lemon Zest finely grated
  • 6 Lettuce Leaves
  • 6 Radicchio
  • 2 tsp Lemon Juice
  • 1 tsp Olive Oil

Dressing

  • 1/2 cup Plain Yogurt non-fat
  • 1/3 cup Light Mayonnaise
  • 2 tablespoons Lemon Juice
  • 2 tsp Dijon Mustard or grainy mustard
  • 2 tsp Honey
  • 1 Tbsp Rosemary Leaves fresh, chopped
  • 1/8 tsp Salt to 1/4 ts
  • 1 Black Pepper freshly ground, to taste

Directions

  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.
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