Recipe - Chicken Salad With Lemon Raisins And Croutons

CROUTONS
1 One half cup French bread cubes
about 1/2inch cubes
Olive oil spray
or nonstick cooking spray

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
(see note)
2 teaspoon Lemon juice
1 teaspoon Olive oil

DRESSING
One half cup Plain nonfat yogurt
1/3 cup Light mayonnaise
2 tablespoon Lemon juice
2 teaspoon Dijonstyle country mustard
or grainy mustard
2 teaspoon Honey
1 tablespoon Minced fresh rosemary leaves
1/8 teaspoon Salt; to One fourth 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 350degree 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 mediumlow. 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 lemonoil 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip