In small bowl, whisk together oil, vinegar, mustard, chopped onion, chives and 1/2 cup of the raisins. Season with salt. Slice each chicken breast diagonally into 1-inch thick pieces. Arrange breasts on 6 lettuce-lined plates along with peas, onion rings, mushrooms and tomatoes. Sprinkle remaining raisins on top. Spoon dressing over salad just before serving.

Ingredients

Dressing

  • 1/2 Cup vegetable oil
  • 21/2 Tablespoons white wine vinegar
  • 2 Tablespoons Dijon-style mustard
  • 21/2 Tablespoons finely chopped onion
  • 2 Teaspoons dried chives

Procedure

Salad

  • 1 Cup California raisins, divided
  • Salt; to taste
  • 3 boneless, skinless chicken breast halves (5 to 7 ounces each), cooked and cooled
  • 1 Package (8 ounces) prewashed mixed field greens with romaine, endive, frisée, radicchio and carrots
  • 1 Cup snow peas, trimmed and blanched
  • 1 small red onion, sliced and separated into rings
  • 3/4 Cup sliced mushrooms
  • 3/4 Cup halved cherry tomatoes

Nutrition Facts Per Serving

Calories 460 (Calories from Fat 51%); Total Fat 27 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 80; Sodium 210; Potassium 678; Total Carbohydrate 25; Dietary Fiber 4; Sugars 20; Protein 32; Calcium 57; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Did you know raisins are naturally low in sodium?