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

Chicken Salad with Lemon, Raisins and Croutons

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

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
Croutons
1 ½	cups	french bread cubes, about 1/2inch cubes	*
		nonstick cooking spray	*
Salad
1	pound	chicken breasts boneless and skinless
2	Stalks	celery minced	*
⅓	cup	golden raisins
		lemon zest finely grated	*
6	each	lettuce leaves	*
6	each	radicchio	*
2	teaspoons	lemon juice
1	teaspoon	olive oil
Dressing
½	cup	yogurt, plain non-fat
⅓	cup	mayonnaise, light	*
2	tablespoons	lemon juice
2	teaspoons	dijon mustard or grainy mustard
2	teaspoons	honey
1	tablespoon	rosemary leaves fresh, chopped
⅛	teaspoon	salt to 1/4 ts
		black pepper freshly ground, to taste	*

Ingredients

Amount	Measure	Ingredient	Features

Croutons
355	ml	french bread cubes, about 1/2inch cubes	*
1	x	nonstick cooking spray	*

Salad
453.6	g	chicken breasts boneless and skinless
2	Stalks	celery minced	*
79	ml	golden raisins
1	x	lemon zest finely grated	*
6	each	lettuce leaves	*
6	each	radicchio	*
1E+1	ml	lemon juice
5	ml	olive oil

Dressing
118	ml	yogurt, plain non-fat
79	ml	mayonnaise, light	*
3E+1	ml	lemon juice
1E+1	ml	dijon mustard or grainy mustard
1E+1	ml	honey
15	ml	rosemary leaves fresh, chopped
0.6	ml	salt to 1/4 ts
1	x	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.