Tuesday, November 16, 2010
Lemon Basil Chicken Salad
2 Large Boneless, Skinless, Boneless Chicken Breasts
1/2 cup Mayonnaise
1/2 cup water chestnuts, chopped
1/2 cup Fresh Basil, chopped
Juice and Zest of 1 Lemon
Salt and Pepper to taste
Cook chicken by either boiling in water, baking or microwaving until cooked through. When cool enough to handle, chop or shred chicken into bite size pieces.
Zest and juice the lemon discarding seeds, reserve juice and zest.
Roughly chop fresh basil and water chestnuts.
In a bowl mix all ingredients together with mayonnaise. Salt and pepper to taste.
Cover and refrigerate for at least one hour before serving.
Split into four servings and serve on a lettuce leaf, a bed of fresh spinach leaves or on sandwich rolls or croissants.