Recipe Chicken Salad With Pine Nuts and Raisins (Salad)

Required Ingredients:

• 1 1/2 cups cubed French bread
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 tablespoons lemon juice
• 2 teaspoons Dijon-style prepared mustard
• 2 teaspoons honey
• 1 tablespoon chopped fresh rosemary
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound skinless, boneless chicken breasts
• 2 stalks celery, chopped
• 1/3 cup golden raisins
• 1 tablespoon lemon zest
• 6 leaves romaine lettuce
• 6 leaves Radicchio, raw
• 2 teaspoons lemon juice
• 1 teaspoon olive oil
• 3 slices red onion
• 1/3 cup pine nuts, toasted

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a baking sheet with olive oil or non-stick cooking spray.
• Prepare the croutons by spreading bread cubes over prepared baking sheet.
• Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown.
• Remove from oven and cool.
• Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper.
• Cover and refrigerate until ready to serve.
• 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 minutes, or until chicken is cooked through.
• Remove from heat, drain and cool; dice or pull into shreds.
• Combine the chicken with the celery, raisins and lemon peel.
• When ready to serve, stir together the lemon juice and olive oil.
• Tear the lettuce into small pieces and toss with the lemon and oil mixture.
• Divide between plates and top with the chicken salad.
• Garnish with onion rings, a sprinkling of pine nuts and the croutons.

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