Chicken and Basil Salad
Servings
4Serving size
4 ounces saladThis recipe can be multiplied and keeps well for about 48 – 72 hours.
Ingredients
| 3 lime yields Lime juice, raw |
| 4 Tbsp. chopped Shallots, raw (minced) |
| 3 clove Garlic, raw (minced) |
| 1/4 tsp. Salt |
| 2 Tbsp. Olive oil |
| 1 Tbsp. Honey |
| 4 cup Water |
| 1 cup White wine |
| 16 ounces Boneless, skinless chicken breast |
| 1/2 cup Fresh basil (chiffonade) |
Instructions
Place water and wine in a shallow pan over high heat.
When the liquid is at a shiver reduce the heat to medium so that it won't boil.
Add the chicken breasts and poach until just done.
This should take about 10 minutes; check for an internal temperature of 170° to ensure that the meat is cooked.
When the chicken is cooked through, remove it to a cutting board and cut into strips about 1/4 to 1/2 inch wide and 3 to 4 inches long.
While chicken is still warm, add to the chilled lime mixture and toss to coat well.
Add the basil and toss to coat.
Chill at least 6 hours.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Using a little honey in a vinaigrette will help reduce the total fat content and take some of the tart edge off of the acidity of the lime. Keep in mind that there are still a lot of calories in honey.
This salad does not work as well with dried basil. The flavor is not fresh and bright. If there’s no quality fresh basil available, use about 1/4 teaspoon of dried tarragon.