Chicken Salad with Lemon, Raisins and Croutons

Chicken Salad with Lemon, Raisins & Croutons

Name: Chicken Salad with Lemon, Raisins and Croutons
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: french bread; nonstick cooking spray; chicken breasts; celery; golden raisins; lemon zest; lettuce leaves; radicchio; lemon juice; olive oil; yogurt, plain; mayonnaise, light; lemon juice; dijon mustard; honey; rosemary leaves; salt; black pepper

Super quick, easy and it came out delicious with layers of great textures.

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

Croutons

1 ½

CUPS FRENCH BREAD
cubes, about 1/2inch cubes *

NONSTICK COOKING SPRAY *

Salad

POUND CHICKEN BREASTS
boneless and skinless

STALKS CELERY
minced *

⅓

CUP GOLDEN RAISINS

LEMON ZEST
finely grated *

EACH LETTUCE LEAVES *

EACH RADICCHIO *

TEASPOONS LEMON JUICE

TEASPOON OLIVE OIL

Dressing

CUP YOGURT, PLAIN
non-fat

⅓

CUP MAYONNAISE, LIGHT *

TABLESPOONS LEMON JUICE

TEASPOONS DIJON MUSTARD
or grainy mustard

TEASPOONS HONEY

TABLESPOON ROSEMARY LEAVES
fresh, chopped

⅛

TEASPOON SALT
to 1/4 ts

BLACK PEPPER
freshly ground, to taste *

Directions

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.
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.
Combine the chicken with the celery, raisins and lemon peel.
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.
Wash the romaine and radicchio, pat dry and wrap in paper towels. Refrigerate.
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.