DRESSING
1/3 cup sugar
2 teaspoons celery seed
1 teaspoon dry mustard
1/2 teaspoon salt
3 tablespoons grated onion
1/3 cup cider vinegar
1/2 cup light vegetable oil (safflower preferred)
SALAD
6 small chicken breast halves, boneless and skinless
1 cup halved red and green seedless grapes
1 large apple, chopped (Granny Smith preferred)
2 grapefruit, peeled, seeded, membrane removed, each section cut in half
1/2 cup toasted walnuts, coarsely chopped
1 5-ounce package Boursin cheese, finely diced
1 recipe Cheesy Herb Croutons (see below)
CHEESY HERB CROUTONS
8 slices very thin-sliced white bread
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon dried salad herbs, crushed to a fine powder
SALAD GREENS
6 cups torn lettuce (romaine, red lettuce and iceberg)
PREPARE CROUTONS FIRST:
Preheat oven to 300 degrees. Cut bread into 1/2″ cubes; place on baking sheet. Sprinkle with olive oil. Combine cheese, garlic powder and herbs. Sprinkle over bread. Bake for 35 to 40 minutes.
Cool; refrigerate tightly covered. Makes 4 cups.
DRESSING:
Combine all dressing ingredients in a small bowl. Mix well.
SALAD:
Quickly broil chicken breast halves until golden and no longer pink inside. Turn once. Cool slightly and slice each piece into 1/4″ julienne. Keep slightly warm.
Combine all salad ingredients, except chicken, in a large bowl; toss with dressing. Place equal portions on each of six salad plates. Top with broiled chicken strips. Sprinkle each salad with croutons just before serving.
Serves 6.