Description
Sweet grapes, crunchy celery and red onion adorn this herb-packed, elegant chicken salad.
Ingredients
Scale
- 2 large whole chicken breasts (about 2 pounds), skin and bones removed
- 1/2 red onion, sliced paper thin
- 1/2 cup finely chopped celery
- 1 1/2 cups seedless green grapes, halved
Basil Cream:
- 1 clove garlic, sliced
- 1 1/2 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