Chicken Salad With Lemon And Basil Recipe
Chicken salad with lemon and basil is a flavorful salad. Made with simple broth cooked chicken pieces, the chicken salad is dressed with added mayonnaise and yogurt to taste. Tossed and served, it is savory and filling.
Ingredients
2 cups low sodium chicken broth
2 skinned and boned chicken breasts
1/4 cup reduced calorie mayonnaise
1/4 cup plain low fat yogurt
1/2 small yellow onion, chopped fine
1/4 cup minced fresh basil or 1 teaspoon dried basil, crumbled
1/2 teaspoon finely grated lemon rind
1/4 teaspoon black pepper
1/8 teaspoon sugar
6 medium size stalks celery, chopped fine
Directions
In a medium size saucepan over moderate heat, bring the chicken broth to a simmer.
Add the chicken breasts, adjust the heat so that the broth bubbles gently, cover, and simmer for 10 to 12 minutes or until firm.
Remove from the heat, let the breasts cool in the broth for 10 minutes, then drain, saving the broth for another use.
Cut the chicken meat into bite size pieces.
In a medium size bowl, blend the mayonnaise, yogurt, onion, basil, lemon rind, pepper, and sugar.
Add the chicken and celery and toss until well coated.
Add the chicken breasts, adjust the heat so that the broth bubbles gently, cover, and simmer for 10 to 12 minutes or until firm.
Remove from the heat, let the breasts cool in the broth for 10 minutes, then drain, saving the broth for another use.
Cut the chicken meat into bite size pieces.
In a medium size bowl, blend the mayonnaise, yogurt, onion, basil, lemon rind, pepper, and sugar.
Add the chicken and celery and toss until well coated.
