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Fusilli Chicken Salad Recipe

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This recipe for Fusilli Chicken Salad, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Morello
Added: Tuesday, March 8, 2005


1 Tbsp. Dijon mustard
1/4 cup balsamic vinegar
1/4 cup rice vinegar
1/2 cup Basil Oil (see below)
1/4 cup extra virgin olive oil
3-4 Chicken breasts shredded
1 Box fusilli pasta cooked and cooled
2 large ripe tomatoes diced

Basil Oil:
3 cloves garlic
1 Tbsp. minced ginger
2 limes, juiced
1/2 Tbsp. salt
1/2 Tbsp. sugar
1 cup canola oil
2 cups basil leaves
Salt and black pepper

In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not over mix. Add the basil and puree smooth. Check for seasoning. Set aside and rinse blender.
Add the Dijon and vinegars to blender and blend. Drizzle in the oils. In a large salad bowl, toss the chicken, pasta, and tomatoes with oil mixture. Season with salt and black pepper. Check for flavor.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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