Chicken Salad With Pine Nuts And Raisins Recipe
Servings: 1
Ingredients
- 1 1/2 c. cubed French bread
- 1/2 c. lowfat sour cream
- 1/3 c. mayonnaise
- 2 Tbsp. lemon juice
- 2 tsp Dijon-style prepared mustard
- 2 tsp honey
- 1 Tbsp. minced fresh rosemary
- 1/8 tsp salt
- 1/4 tsp grnd black pepper
- 1 lb skinless boneless chicken breasts
- 2 stalk celery minced
- 1/3 c. golden brown raisins
- 1 Tbsp. lemon zest
- 6 x leaves romaine lettuce
- 6 x leaves Radicchio raw
- 2 tsp lemon juice
- 1 tsp extra virgin olive oil
- 3 slc red onion
- 1/3 c. pine nuts toasted
Directions
- 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with extra virgin olive oil or possibly non-stick cooking spray.
- 2 Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or possibly cooking spray and bake for 20 min or possibly till golden. Remove from oven and cold.
- 3 Prepare the dressing by whisking together the lowfat sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and chill till ready to serve.
- 4 Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 min, or possibly till chicken is cooked through. Remove from heat, drain and cold; dice or possibly pull into shreds.
- 5 Combine the chicken with the celery, raisins and lemon peel.
- 6 When ready to serve, stir together the lemon juice and extra virgin olive oil. Tear the lettuce into small pcs and toss with the lemon and oil mix. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.
- Makes 6 to 8 servings
Adding to Planner
