Wednesday, July 11, 2012
Lime Basil Chicken Salad
I wanted to make some chicken salad but didn't want the same ole plain stuff. SO I changed it up a bit. I have a wonderful herb garden this year and just love to be able to use those great herbs in my cooking. Hope you try this, it's fairly quick and doesn't have to many ingredients. The roll is homemade too and the recipe can be found here, just shape them into rolls instead of bread loaves.
4 boneless, skinless chicken breasts
1/4 cup olive oil
1 TBL dried minced onion
3 cloves garlic, minced
1/4 cup chopped fresh basil
salt and pepper
1/2 lb. red seedless grapes, cut in half
2 celery ribs, diced
1/3 cup chopped pecans
1/2 cup mayo
3 TBL sour cream
**optional pineapple chunks**
Zest the two limes into a medium bowl squeeze the lime juice into the bowl, add oil, garlic and onion. Mix in the olive oil and then add the chopped basil salt and pepper. Stir and then take a large plastic zip bag put in the chicken and pour the mixture over it. Be sure to get all the pieces coated. Marinate in refrigerator for about 2 hours, can leave overnight.
Heat your grille, I use this kind on my stove
Cook chicken and when done (juices run clear or inside temp is 170) cool and then cut into chunks. In a large bowl combine all ingredients, mix well. You can serve then or chill and serve.
We had these on a sandwich but you could have it as a main dish with the pasta salad from previous post.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.