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Sweet grapes, crunchy celery and red onion adorn this herb-packed, elegant chicken salad.
My 3-year-old loves to help me pick out cookbooks from the library. Whereas I like to spend some time perusing the shelves, he usually makes a beeline for a book, picks it in less than 5 seconds, and is absolutely POSITIVE that he has chosen the perfect book for me to cook from.
And what can I say? He's been on a pretty good roll so far. And when he picked this book from Anna Pump, it ended up being a real winner! I wasn't so sure about the book at first, but I've made several delicious dishes from it now!
This chicken dish is beautifully simple and delicious. I love the sweetness of the grapes with the slight heat of the red onion, and the basil cream is packed with fresh flavor.
It was wonderful on top of lettuce that I picked up from the Farmers Market alongside some homemade ciabatta from one of the members of our Supper Club.
This held up well for a few days in the fridge. It was a big hit with both me and my husband, and was super light and fresh - perfect after some of the heavy eating we've been doing lately.
Print📖 Recipe
Chicken in Basil Cream
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Sweet grapes, crunchy celery and red onion adorn this herb-packed, elegant chicken salad.
Ingredients
- 2 large whole chicken breasts (about 2 pounds), skin and bones removed
- ½ red onion, sliced paper thin
- ½ cup finely chopped celery
- 1 ½ cups seedless green grapes, halved
Basil Cream:
- 1 clove garlic, sliced
- 1 ½ cups loosely packed fresh basil leaves, rinsed and patted dry
- 2 tablespoons fresh lemon juice
- 1 cup mayonnaise
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 small head red leaf lettuce, leaves separated, rinsed, and dried
Instructions
- Place the chicken breasts in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 12 to 15 minutes, depending on the thickness of the breasts. Drain and cool.
- Cut the chicken into bite-size pieces and place in a large bowl. Add the onion, celery, and grapes.
- For the basil cream: combine the garlic, basil, and lemon juice in a food processor or blender, and process until smooth. Add the mayonnaise, salt, pepper, and sugar, and pulse a few times to blend. Pour over the chicken and mix well, to coat all.
- Distribute the lettuce among four serving plates. Top each with a scoop of the chicken in basil cream and serve.
Notes
Recipe from Summer on a Plate - Anna Pump and Gen LeRoy
Nutrition
- Serving Size:
- Calories: 650
- Sugar: 11.7 g
- Sodium: 1077.8 mg
- Fat: 46 g
- Saturated Fat: 7.5 g
- Carbohydrates: 17 g
- Fiber: 2.1 g
- Protein: 40.9 g
- Cholesterol: 147.2 mg
Ellyn Salkin
This is a great recipe Ashley- thank you for sharing it earlier with me. We all loved it! Ian made a good pick 😉
Dee Dee Eberle
You had me at "basil cream". I have some late-summer basil that I need to use up, and this is just the recipe to help me do that! Thanks for the inspiration!
taketwotapas
I am swimming in basil, thanks to my friend Chrissy and this is a great recipe to use it up. I love the addition of the crisp and sweet grapes. What great recipe! Thanks!
Katie @ Recipe for Perfection
Always a fan of chicken salad, and I love to try new variations. Looks delicious!
Des @ Life's Ambrosia
Loving the idea of grapes in a chicken salad. Yum!
Kate@Diethood
Oh me gosh! I think I just found our dinner!!! LOVE IT!
Michelle De La Cerda-Nash
YES, put this in a bowl, and give me a fork or spoon and call it a day.