With a thatch of basil now growing in a little dedicated herb area just outside my back door, how could I pass up a chance to work this herb into a salad?
I saw this recipe for Lemon-Basil Chicken Salad and thought how amazing this would taste with the called-for 1 tablespoon chopped fresh basil waiting for me just a few steps off the back porch. True that! This salad was absolutely delicious. I served it with some whole-grain flatbread.
The recipe was included in the Southern Living section of chicken-salad lighten-ups which inspired my earlier blog about Mixed Fruit Chicken Salad. I pledged to try all four recipes included there, since chicken salad of any description is my absolute love.
Well, two of these four makeovers down and two to go: this one with is fresh basil, baby spinach, fresh lemon zest, and sun-dried tomatoes couldn’t have been nicer.
Lemon-Basil Chicken Salad
1 tablespoon chopped fresh basil
3 tablespoons olive oil
2 teaspoon Dijon mustard
1 garlic clove, pressed
1/2 teaspoon sugar (or sugar substitute)
1/2 teaspoon lemon zest
1/4 cup lemon juice
1/4 teaspoon salt (or salt substitute)
4 cups chopped cooked chicken breasts
2 cups fresh baby spinach
1/3 cup diced sun-dried tomatoes
Whisk together fresh basil, olive oil, mustard, garlic, sugar, lemon zest, lemon juice, and salt. In a large bowl combine chicken, spinach, and tomatoes. Drizzle with basil mixture; toss to coat. Serve immediately. Makes 4 servings. (Source: Southern Living May 2012)