Chicken Salad With Lemon, Raisins and Croutons

Serving Size: 4

Ingredients:
Croutons:
1 1/2 cups French bread cubes, about 1/2-inch cubes
Olive oil spray or nonstick cooking

Salad:
1 pound chicken breasts, boneless and skinless
2 stalks celery, minced
1/3 cup golden raisins
Peel of 1 lemon, finely grated
6 romaine leaves
6 radicchio leaves (if radicchio is unavailable or too expensive, substitute red leaf lettuce)
2 teaspoons lemon juice
1 teaspoon olive oil

Dressing:
1/2 cup plain nonfat yogurt
1/3 cup light mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon-style country mustard
2 teaspoons honey
1 tablespoon minced fresh rosemary leaves
Salt and freshly ground black pepper to taste

Directions:

1. 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. 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. In a bowl, stir together the yogurt, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Stir into the chicken mixture, cover and refrigerate until ready to serve.
5. Wash the romaine and radicchio; pat dry.
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.

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