This refreshing chicken salad balances creamy richness with bright citrus notes and sweet bursts of golden raisins. The dish is anchored by tender, poached chicken mixed with crisp celery and aromatic rosemary, creating a delightful texture contrast. Homemade croutons add a satisfying crunch that elevates the entire meal. Perfect served over a bed of crisp romaine and radicchio, this salad is ideal for light lunches, picnics, or as a vibrant side dish for dinner. It&# 226;ÂÂs a simple yet elegant combination of flavors that feels both comforting and sophisticated, making it a favorite for warm-weather entertaining or a quick weeknight meal.
Chicken Salad With Lemon, Raisins And Croutons
Description
This refreshing chicken salad balances creamy richness with bright citrus notes and sweet bursts of golden raisins. The dish is anchored by tender, poached chicken mixed with crisp celery and aromatic rosemary, creating a delightful texture contrast. Homemade croutons add a satisfying crunch that elevates the entire meal. Perfect served over a bed of crisp romaine and radicchio, this salad is ideal for light lunches, picnics, or as a vibrant side dish for dinner. It&# 226;ÂÂs a simple yet elegant combination of flavors that feels both comforting and sophisticated, making it a favorite for warm-weather entertaining or a quick weeknight meal.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Lightly spray a baking sheet with olive oil or nonstick cooking spray.
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Spread the French bread cubes in a single layer on the prepared baking sheet.
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Lightly spray the bread cubes with oil to ensure they crisp up evenly.
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Bake the croutons for about 20 minutes, or until golden brown and crisp. Remove from oven and let cool completely.
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Place the boneless, skinless chicken breasts in a saucepan and cover with water.
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Bring the water to a boil, then cover the pan and reduce heat to medium-low.
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Poach the chicken for 10 minutes, or until cooked through and no longer pink.
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Remove the chicken from the liquid and let it cool until handleable.
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Shred the chicken with two forks or cut it into small bite-sized chunks.
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Peel one lemon and finely grate the zest, reserving the juice for the dressing.
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In a large bowl, combine the shredded chicken, minced celery, golden raisins, and lemon zest.
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In a separate small bowl, whisk together the nonfat yogurt, light mayonnaise, lemon juice, Dijon mustard, honey, minced rosemary, salt, and pepper to create the dressing.
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Pour the dressing over the chicken mixture and stir until everything is evenly coated.
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Cover the chicken salad and refrigerate for at least 30 minutes to allow flavors to meld.
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Wash and thoroughly dry the romaine and radicchio leaves.
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In a small bowl, whisk together 2 teaspoons of lemon juice and 1 teaspoon of olive oil.
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Tear the lettuce leaves into bite-sized pieces and toss them with the lemon-oil mixture.
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Divide the dressed greens among four serving plates.
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Spoon the chilled chicken salad over the greens on each plate.
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Garnish each serving with the cooled homemade croutons.
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Serve immediately while the croutons are still crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.4kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 441.9mg19%
- Total Carbohydrate 44.1g15%
- Dietary Fiber 2.4g10%
- Sugars 4.5g
- Protein 8.1g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
