2 tablespoons lemon juice
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1-1/4 teaspoon sugar
Salt
2 cups chopped romaine lettuce
2 cups chopped radicchio
1 small cucumber, seeded and diced
1 (8 ounce) can garbanzo beans, rinsed and drained
1 tablespoon all-purpose flour
1/4 teaspoon coarsely ground black pepper
4 medium-sized skinless, boneless chicken-breast halves (about 1-1/4 pounds)
1 tablespoon olive or salad oil
Dill sprigs for garnish (optional)
In small bowl, mix yogurt, lemon juice, dill, sugar, and 1 teaspoon salt until blended. Cover and refrigerate dressing until ready to use.
In large bowl, mix chopped romaine, chopped radicchio, diced cucumber, and garbanzo bean; cover and refrigerate.
On sheet of waxed paper, mix flour, pepper, and 1/2 teaspoon salt; use to coat chick-breast halves. In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken-breast halves, turning once, until golden on both sides and fork-tender, 6 to 8 minutes.
To serve, toss lettuce mixture with lemon-dill dressing. Arrange chopped salad on platter; top with sautéed chicken-breast halves. Garnish with dill sprigs, if desired.
Makes 4 servings.