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;Try Another Recipe
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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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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.