Chicken salad with lemon, raisins and croutons
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Chicken salad with lemon, raisins and croutons
  Chicken    Salad    Lemon    Raisins  
Last updated 6/12/2012 12:53:32 AM. Recipe ID 15357. Report a problem with this recipe.
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      Title: Chicken salad with lemon, raisins and croutons
 Categories: Salads, Chicken
      Yield: 4 Servings
 
MMMMM--------------------------CROUTONS-------------------------------
  1 1/2 c  French bread cubes
           -about 1/2-inch cubes
           Olive oil spray
           -or nonstick cooking spray

MMMMM---------------------------SALAD--------------------------------
      1 lb Chicken breasts
           -boneless and skinless
      2    Stalks celery; minced
    1/3 c  Golden raisins
           Peel of 1 lemon
           -finely grated
      6    Romaine leaves
      6    Radicchio leaves
           -(see note)
      2 ts Lemon juice
      1 ts Olive oil

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Plain nonfat yogurt
    1/3 c  Light mayonnaise
      2 tb Lemon juice
      2 ts Dijon-style country mustard
           -or grainy mustard
      2 ts Honey
      1 tb Minced fresh rosemary leaves
    1/8 ts Salt; to 1/4 ts
           Freshly ground black pepper
           -to taste
 
  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.
 




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Recipe ID 15357 (Apr 03, 2005)

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