Instructions: Cook chicken in a covered skillet of salted simmering water for 8 minutes. Remove from heat and let chicken cool completely in covered skillet.

Cut chicken into 3/4 inch cubes and put in a large bowl.

In a medium bowl combine mayonnaise with mustards lemon juice salt and pepper.

Combine with chicken and celery.

In a small skillet over medium high heat heat olive oil and cook mustard seeds until they stop popping.

Add to chicken mixture with radicchio and sliced romaine.

Toss gently.

Separate leaves from remaining romaine and arrange in a spokelike pattern on a large platter.

Mound chicken salad in center.

Mustard seeds come in three popular colours: black the preferred choice for Fast indian dishes is the potent and most expensive because it often requires hand harvesting; brown is slightly less pungent and is often substituted for black; and white or yellow is often mixed with starch and colouring. Prepared mustard such as the dijon and sweet hot varieties in this recipe is a mix of seed salt vinegar and often some other liquid plus additional spices. Together the three faces of mustard bring heat sweetness and texture to this substantial dish.

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