Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------CROUTONS-------------------------------
1 1/2 c French bread cubes Olive oil spray
-about 1/2-inch cubes -or nonstick cooking spray

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

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

Makes 4 to 6 servings. Approximate preparation time: 1 hour

Data per serving (for 6 servings): 227 Calories, 20g Protein, 8g Fat,
17g Carbohydrates, 313mg Sodium, 2g Saturated fat, 3g Monounsaturated
fat, 2g Polyunsaturated fat. 58mg Cholesterol.

Printed in the June 1, 1994, issue of The Seattle Times. APB
Submitted By ALAN BURGSTAHLER On 11-01-94

Browse by categories