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