Lemon-Basll Chicken Salad gets an herb-garden raid for its flavor

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)

“Simple salad” is an understatement for this healthy summer delight

How could a five-ingredient salad be such a scene-stealer? I pondered this after church this past Sunday when I needed to throw together a little something to accompany some Crunchy Salmon Cakes (more on this tomorrow) we had enjoyed the previous evening and had some left over for Sunday lunch.

I had bought some squash to make the recipes in Southern Living’s July 2011 issue featuring three different “lightened” ways with squash. After I prepared this Yellow Squash Salad, I was “enlightened” as well by this recipe. We can’t remember when we enjoyed a simple salad more.

All you do is thinly slice up three medium-sized yellow squash, add frozen peas (which we always have on hand because our grandmunchkin loves them), chopped fresh basil (I can’t emphasize enough using the fresh variety), and feta cheese. (I also added a dash of pepper.) The recipe suggests using your favorite vinaigrette; I chose Maple Grove Farms of Vermont’s Citrus Vinaigrette Dressing.

Letting this marinate in the fridge for a few hours, of course, made it even more scrumptious, but for our first batch to go along with the Salmon Cakes, we brought it to the table immediately on preparation. Delicious even fresh from the chopping block! And I can’t emphasize enough what a perfect side it was with tomorrow’s recipe, so stay tuned.

Yellow Squash Salad

Three medium-sized yellow squash, thinly sliced

1/2 cup frozen green peas, blanched

2 tablespoons chopped fresh basil

1/4 cup crumbled feta cheese

your favorite vinaigrette dressing

Combine all ingredients, toss, and serve. Refrigerate any leftovers.