What's For Dinner: Chicken Salad With Apples and Basil

I like chicken salad that doesn't have mayo.  Not a mayo fan.

Except in tuna salad.

Apparently I am particular.  Or just odd.

Either way, this chicken salad fits the bill.  The sweet crunch of the apples mixed with the flavor burst of the fresh basil is a fresh summery delight!



Chicken Salad with Apples and Basil
Ingredients

• 4 6-ounce boneless, skinless chicken breasts
• kosher salt and black pepper
• 1/4 cup fresh lime juice (from 2 to 3 limes)
• 1 tablespoon white wine or rice vinegar
• 2 tablespoons light brown sugar
• 4 scallions (white and light green parts), thinly sliced
• 2 Granny Smith apples (peeled, if desired), diced
• 1/3 cup roasted peanuts, roughly chopped
• 2 tablespoons thinly sliced fresh mint
• 1/2 cup thinly sliced fresh basil

Directions

1. Pat the chicken dry with paper towels. Pound it to an even thinness.
2. Place the chicken in a large saucepan and add water to cover by ½ inch. Add 3 teaspoons salt and ½ teaspoon pepper and bring to a gentle simmer.
3. Cook until no trace of pink remains, 8 to 10 minutes. Transfer to a bowl of ice water for 5 minutes.
4. Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.
5. Drain, pat dry, and dice the chicken. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½ teaspoon pepper.
6. Toss and divide among individual plates.

Some tips:

• This can be made and refrigerated up to a day in advance.
• Need it in a hurry?  Use store-bought rotisserie chicken in place of the chicken breasts.
• Add pasta, couscous or quinoa for a more substantial meal.
• Also great served with crusty French bread!

What will you have for dinner?



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