"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Basil Chicken Salad Recipe

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This recipe for Lemon Basil Chicken Salad, by , is from NHS Human Services-The Stevens Center Fundraising Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marjorie
Added: Friday, August 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs. boneless skinless chicken breasts
2 cups of white cooking wine
1 large can on chicken broth
2 lemons
1 lb fresh snow pea pods (halved, blanched, and chilled)
1 large jar of mayonnaise
salt, pepper, and lemon rind
1 bunch fresh basil

Directions:
Directions:
Preheat oven to 350. Clean excess fat and tendons off of chicken and place in baking pan. Pour wine, juice from 1 lemon, and chicken broth over chicken. Place several basil leaves in pan and season with salt and pepper. Cover with foil and back for 20 minutes or until cooked through. Remove immediately from oven and chill in refrigerator. When cold, cut into 1/2-1 inch cubes.
In large mixing bowl, mix chicken, mayonaise, 1/2 tsp. lemon rind, 1 tbsp. chopped basil, juice from 1 lemon, 2 tsp. salt, and 1 tsp. pepper together. Taste and season as needed. Toss peapods in gently and if neccessary add mayonnaise.

 

 

 

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