Chicken Salad with Lemon, Raisins and Croutons

Name: Chicken Salad with Lemon, Raisins and Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups french bread cubes, about 1/2inch cubes; 1 x nonstick cooking spray; 1 pound chicken breasts boneless and skinless; 2 Stalks celery minced; ⅓ cup golden raisins; 1 x lemon zest finely grated; 6 each lettuce leaves; 6 each radicchio; 2 teaspoons lemon juice; 1 teaspoon olive oil; 1/2 cup yogurt, plain non-fat; ⅓ cup mayonnaise, light; 2 tablespoons lemon juice; 2 teaspoons dijon mustard or grainy mustard; 2 teaspoons honey; 1 tablespoon rosemary leaves fresh, chopped; ⅛ teaspoon salt to 1/4 ts; 1 x black pepper freshly ground, to taste

Servings: persons

1 1/2 cups french bread cubes, about 1/2inch cubes
1 x nonstick cooking spray
1 pound chicken breasts boneless and skinless
2 Stalks celery minced
⅓ cup golden raisins
1 x lemon zest finely grated
6 each lettuce leaves
6 each radicchio
2 teaspoons lemon juice
1 teaspoon olive oil
1/2 cup yogurt, plain non-fat
⅓ cup mayonnaise, light
2 tablespoons lemon juice
2 teaspoons dijon mustard or grainy mustard
2 teaspoons honey
1 tablespoon rosemary leaves fresh, chopped
⅛ teaspoon salt to 1/4 ts
1 x black pepper freshly ground, to taste

1
TO PREPARE THE CROUTONS: Spray a baking sheet with 3 sprays of the olive oil spray or nonstick cooking spray.
2
Spread the bread cubes on the sheet and spray lightly again 3 times.
3
Place in a preheated 350-degree F oven about 20 minutes, or until golden.
4
Remove from the oven and cool.
5
TO PREPARE THE SALAD: Place the chicken in a pan and cover with water.
6
Bring just to a boil, cover and reduce the heat to medium-low.
7
Cook 10 minutes, or until chicken is cooked through.
8
Remove from the liquid and cool.
9
Cut into small chunks or pull into shreds.
10
Combine the chicken with the celery, raisins and lemon peel.
11
TO PREPARE THE DRESSING: In a bowl, stir together the yogurt, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper.
12
Stir into the salad, cover and refrigerate until ready to serve.
13
Wash the romaine and radicchio, pat dry and wrap in paper towels.
14
Refrigerate.
15
When ready to serve, stir together 2 teaspoons lemon juice and 1 teaspoon olive oil.
16
Tear the lettuce into small pieces and toss with the lemon-oil mixture.
17
Divide between plates and top with the chicken salad.
18
Garnish with the croutons.
19
Note: If radicchio is unavailable or too expensive, substitute red leaf lettuce.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups french bread cubes, about 1/2inch cubes, 1 x nonstick cooking spray, 1 pound chicken breasts boneless and skinless, 2 Stalks celery minced, and more.

Yes, Chicken Salad with Lemon, Raisins and Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!