A honey mustard-style dressing and croutons are added to this chicken salad dish with pine nuts, raisins, and raisins. You can use any non-stick cooking spray if you don’t have olive oil spray on hand.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- 1 ½ cups cubed French bread
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons Dijon-style prepared mustard
- 2 teaspoons honey
- 1 tablespoon chopped fresh rosemary
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound skinless, boneless chicken breasts
- 2 stalks celery, chopped
- ⅓ 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
- ⅓ cup pine nuts, toasted
Instructions
- 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.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 347 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I gave this four stars and hubby gave it five, but I’m the one making the review! I thought the mayo/sour cream mix was really good–the rosemary was just wonderful in this we thought. And the raisins were great! Otherwise there were a lot of ingredients in the list, and we love them all. I didn’t think they were all necessary. The chicken I used was leftover Lemon Basil Chicken from this site. My celery wasn’t good, so I left it out. We thought this gave us a great dinner tonight. I would definitely make this again. Thanks, MARBALET!
Loved the mingling flavors of the rosemary, Dijon and honey. Made the chicken salad tossed with the dressing and served on a bed of Spinach and lettuce. Skipped the croutons and offerred rolls. It was a huge success. Lightened the calories with low fat mayo and fat free sour cream.
I used this recipe to create a chicken salad for a sandwich. It was a good base for a chicken salad. I ended up adding other ingredients to beef it up a little.
Too much time and work to yield such a so-so end result. I had to add a lot more raisins and ended up putting in dried cherries and cranberries to make it worth it. Husband said he liked it, especially the pine nuts. My guess is by the end of the day, the whole bowl will be dumped out. There are a lot better recipes out there that don’t require all of this effort.