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:
- 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.
- 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.
- 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.
- Wash the romaine and radicchio; pat dry.
- 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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