Chicken Salad With Lemon, Raisins And Croutons

Recipe Ingredients

		Croutons
1 1/2 cups	355ml	French bread cubes - about 1/2-inch cubes
		Olive oil spray - or nonstick cooking
		Salad
1 lb	454g / 16oz	Chicken breasts - boneless and skinless
2		Celery - minced
1/3 cup	53g / 1.9oz	Golden raisins
		Peel of 1 lemon - finely grated
6		Romaine leaves
6		Radicchio leaves - (see note)
2 teaspoons	10ml	Lemon juice
1 teaspoon	5ml	Olive oil
		Dressing
1/2 cup	118ml	Plain nonfat yogurt
1/3 cup	78ml	Light mayonnaise
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Dijon-style country mustard - or grainy mustard
2 teaspoons	10ml	Honey
1 tablespoon	15ml	Minced fresh rosemary leaves
1/8 teaspoon	0.6ml	Salt - to 1/4 ts
		Freshly ground black pepper - to taste

Recipe Instructions

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.

Source:
Mario Batali

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