Chicken Salad With Lemon, Raisins And Croutons Recipe

Step 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.

Step 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.

Step 3

Combine the chicken with the celery, raisins and lemon peel.

Step 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.

Step 5

Wash the romaine and radicchio, pat dry and wrap in paper towels. Refrigerate.

Step 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.

Things You'll Need

  • 1 1/2c French bread cubes
  • -about 1/2-inch cubes
  • Olive oil spray
  • -or nonstick cooking spray
  • 1lb Chicken breasts
  • -boneless and skinless
  • 2 Stalks celery; minced
  • 1/3c Golden raisins
  • Peel of 1 lemon
  • -finely grated
  • 6 Romaine leaves
  • 6 Radicchio leaves
  • -(see note)
  • 2ts Lemon juice
  • 1ts Olive oil
  • 1/2c Plain nonfat yogurt
  • 1/3c Light mayonnaise
  • 2tb Lemon juice
  • 2ts Dijon-style country mustard
  • -or grainy mustard
  • 2ts Honey
  • 1tb Minced fresh rosemary leaves
  • 1/8ts Salt; to 1/4 ts
  • Freshly ground black pepper
  • -to taste

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