Lemon Basil Chicken Salad

If you are like me the basil is at it's peak and

just screaming to be used in so many recipes!

This wonderfully refreshing chicken salad

is perfect for using that basil in.

Basil has to be one of my favorites.  Wish it could winter over

but last year I did cut a sprig off and put it in a cup of

water.  It sprouted and we had fresh basil in the kitchen

until Christmas.

The flavors of lemon and basil are wonderful together

and everything is accentuated by the punch of 

toasted almonds.  I ate way too much of this!

Lemon Basil Chicken Salad

3 C. cubed grilled chicken

3/4 C. mayonaise

1/4 C. sour cream

1/2 C. fresh basil (measure without cutting up the leaves)

1 T. fresh lemon juice

1/2 tsp. salt

1 stalk celery, finely diced

1/2 C. toasted slivered almonds

Place the mayo, sour cream, fresh basil and lemon juice

in the bowl of your food processor and pulse until the

basil is finely minced.  Place that in a large bowl and

stir in the cubed chicken, celery, toasted almonds and 

salt.  Stir to blend.  Cover and refrigerate for at least

an hour for flavors to blend.  

Serve as is or on croissants for a sandwich.

This was so yummy as it is, that I couldn't

do anything but eat it with a fork and I

am going to have to make it again soon

while the basil is here!

Click here for printable recipe.

I do like that in our market you can buy fresh basil in a little

potted plant during the winter months, but try this out

now when you have your own basil.

Crunchy Chicken Salad on Croissants

This recipe was new to me this summer.  The girls

had chosen these for girl's camp.  I got the recipe

off my neighbor's wonderful family recipe blog

Lowe Family Recipes.

All of their family are great cooks and I have

loved everything I have tried from their blog.

We tested the recipe out before camp and

loved it so much I have already made it 

several times, including a dinner party.

You don't have to serve it on croissants.  It is

great just as a salad too.

Crunchy Chicken Salad on Croissants Recipe

4 boneless, skinless chicken breasts

or the meat off 1 rotisserie chicken

salt to taste

1 purple onion, chopped finely

3 C. red and green grapes combined, cut in half

3 stalks celery

2 sm. cans mandarin oranges

6 oz. slivered almonds

6 oz. pkg. chow mein noodles

2 C. sour cream

2 C. fresh ranch dressing

(made with buttermilk and mayo)

fresh croissants

Salt, then boil the chicken until cooked

through.  Let cool and shred, or shred the meat

from 1 rotisserie chicken (I used the rotisserie chicken.)

In a large bowl combine everything but the

almonds and chow mein noodles.  Refrigerate

until ready to serve.  Just before serving, stir in 

the noodles and the almonds and then serve

on split croissants or as a salad.

The beautiful thing about this salad is that it

makes a huge amount.  We served 18 people

with 1 recipe.  It is perfect for a large gathering.

It will seem really wet, but once you add the noodles,

they soak up the moisture quickly.

I prefer to just eat it with a fork - it really is

a wonderful recipe.  The ranch dressing is

the secret. (Don't use bottled ranch!)

If you use the rotisserie chicken, this is a quick, no cook
summer recipe.

 Give it a try.

I will be posting this on
 On The Menu Monday
Foodie Friday