basil chicken salad

Categories

None

Yield

1 Servings

This is one of my favourite luncheon meals. I serve it on a bed of fresh spinach leaves, garnished with orange slices. The recipe originally called for low/non fat sour cream, but I found that the sour cream tends to go runny if it's left for several hours so I tried a combination of half nonfat/half fullfat. That seems to work well. Of course, for those of you not calorie concious, you could use all full fat sour cream! :) This does taste better if it's refrigerated at least 3-4 hours before serving but overnight is even better.

In a large bowl combine the chicken, celery, chives, sour cream and basil; mix lightly with a fork.

Just before serving, add pepper and salt to taste. Posted to EAT-L Digest by Enza Wall <walldv@...> on Aug 2, 1997