August 23, 2011
I’ve been on a sugar cleanse lately, trying to cut back on the baked goodies for a while. So the recipe today is a savory dish that will be sure to please anybody. I’ve had some fresh herbs growing on my windowsill for a while now, and I’ve been so proud of myself for not killing them – yet.
If you don’t know by now, I was not blessed with a green thumb, and most of my potted endeavors end in failure.
However, my dainty green herbs are still going strong, so I wanted to incorporate them into something. I had a bright idea – or what I thought was one – until I discovered it had already been done. Lemon Basil Chicken salad. A quick Google search led me to numerous recipes, and I decided to try one from Paula Deen. I adapted the original recipe a tad to suit my tastes, by adding chopped apple and substituting walnuts for the almonds. The key here is definitely using fresh basil, which adds a lot of flavor. You could even use plain yogurt in place of the sour cream and mayo if you wanted to.
Lemon Basil Chicken Salad
(adapted from Paula Deen)
- 4 cups diced cooked chicken
- 1 rib minced celery
- 1 cup chopped apple (I used gala)
- 1/4 cup chopped fresh basil leaves
- 1/4 cup slivered almonds (or walnuts)
- 1/2 cup sour cream (I used light sc)
- 1/2 cup mayonnaise (I used olive oil mayo)
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
DirectionsIn a medium bowl, combine the chicken, celery, apple, basil and nuts. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill. Serve on a bed of baby spinach for a light salad, or spread on some delicious homemade bread for a yummy sandwich.