Basil Chicken Salad

Title: Basil Chicken Salad
Categories: None
Yield: 1 Servings

3 c Cooked; cubed skinless
-chicken breast
1 1/2 c Diced celery
1/4 c Chopped scallion or chives
1 c Sour cream
1 1/2 c Fresh basil; chopped
Ground black pepper

This is one of my favourite luncheon meals. I serve it on a bed of fresh
spinach leaves, garnished with orange slices. The recipe originally called
for low/non fat sour cream, but I found that the sour cream tends to go
runny if it’s left for several hours so I tried a combination of half
nonfat/half fullfat. That seems to work well. Of course, for those of you
not calorie concious, you could use all full fat sour cream! 🙂 This does
taste better if it’s refrigerated at least 3-4 hours before serving but
overnight is even better.

In a large bowl combine the chicken, celery, chives, sour cream and basil;
mix lightly with a fork.

Just before serving, add pepper and salt to taste. Posted to EAT-L Digest
by Enza Wall on Aug 2, 1997