Lemon Basil Chicken Salad

So this is how I often cook: I make one thing, then the next thing includes a component or two of the first thing. This is how many home cooks cook, for that matter. It just makes sense, Maynard.

Sorry I called you Maynard.

I’m even more sorry that I have no idea why I called you Maynard.

Last week I made Creamy Lemon Basil Potato Salad, but had made too much dressing for the amount of potatoes. I had some shredded cooked chicken in a ziploc in the fridge, so I decided to make a chicken salad since I was clearly on a cold food kick.

And she lived happily ever after.

 

 

 

This was the dressing I made for the potato salad, so I’ll post those photos here again: squeeze lemon juice into a bowl.

 

 

 

Then add a little olive oil, salt, and pepper…

 

 

 

Add some mayo…

 

 

 

Then whisk it together.

 

 

 

Finally, add a tablespoon or so of pesto.

Then make this potato salad!

Then realize you have leftover dressing and go forward from there.

 

 

 

I put about 2 cups of shredded chicken in a bowl and threw in some frozen peas that I thawed under the faucet for a bit.

 

 

 

Then pour in the dressing and toss it around.

 

 

 

Then chiffonade the basil…

 

 

 

And throw it in.

 

 

 

Next, zest some lemon…

 

 

 

And add it to the mix.

 

 

 

Then throw in some toasted pine nuts! (I’d toasted them for the potato salad but had a few extra.)

 

 

 

Toss it all around, season with salt and pepper, and squeeze in a little more lemon juice for a little more moisture and flavor. Zing!

 

 

 

Serve it over greens and next to a cluster of pretty grapes. Lovely!

 

 

 

I really, really loved this. Had such a nice kick, and all the basil was so delicious. The peas and pine nuts just gave it some extra texture and yumminess.

Great for a ladies’ luncheon…or just a lady’s lunch if you’re flying solo!

(Or a dude’s lunch if you’re a guy.)

Enjoy, guys!

 


Recipe: Lemon Basil Chicken Salad

Prep Time: 15 Minutes
 | 
Cook Time:
 | 
Difficulty: Easy
 | 
Servings: 6

Print Recipe
3"x5" Cards
4"x6" Cards
Full Page



Ingredients
3 cups Cooked Chicken2 whole Lemons, Juiced And Zested3 Tablespoons Olive Oil1/2 cup Mayonnaise Salt And Pepper, to taste1 Tablespoon Prepared Pesto1/2 cup Green Peas12 whole Basil Leaves, Chiffonade (more To Taste)1/4 cup Pine Nuts, Toasted Salt And Pepper, to taste Preparation Instructions

Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.

Combine chicken, peas, basil, and pine nuts in a bowl and stir together. Pour on dressing to taste and toss to combine. Add 1 tablespoon lemon zest and squeeze in lemon juice. Add salt and pepper to taste.

Toss to combine and refrigerate for at least 1 hour before serving. Serve over lettuce with grapes on the side!

Posted by Ree on June 13 2012