Monday, 10 August 2015

Basil-Apricot Chicken Salad

This was so good! Although I think it could've used even more basil. Still, very tasty and extremely easy! Thank you once again, Cook's Country.

Basil-Apricot Chicken Salad
Slightly adapted from Cook's Country August/September 2015
3/4 c. mayonnaise
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 shallot, minced
1/4-1/2 c. fresh basil, chopped
1/2 c. dried apricots, chopped
1/4 tsp. coarse sea salt
1/2 tsp. pepper
1 (900g) rotisserie chicken
1 head red or green leaf lettuce

1. Combine everything but chicken and lettuce in a large bowl.
2. Separate the skin and the bones from the meat of the chicken. Shred the meat and add it to the bowl. Stir to combine.
3. Put a few lettuce leaves on each plate. Spoon some of the chicken mixture onto the lettuce. Drizzle with a little olive oil if desired. (I didn't feel it needed the extra oil.)

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