Basil chicken salad

Yield: 1 Servings

Measure Ingredient
3 cups Cooked; cubed skinless chicken breast
1½ cup Diced celery
¼ cup Chopped scallion or chives
1 cup Sour cream
1½ cup Fresh basil; chopped
\N \N Ground black pepper
\N \N Salt

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

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