Chicken salad is one of those recipes like meatloaf, or macaroni and cheese, where I always think there might be a better version out there. So whenever I run across another one I try it, because you never know if the grass might be greener on the other side of the chicken salad fence.
This particular version is adapted from one of my other favorite magazines (and the only other one that I have a subscription to), and that is REAL SIMPLE. If my life as I fantasize about it could be turned into a magazine it would be this one. “Simplify,” one of the most beautiful words in a working mother’s life. For me it ranks up there with the words “nap” and “summer Friday.” Anyway, this recipe is a nice light mayo-free chicken salad that has the extra added attraction of having a lot of basil as one of the ingredients. I love basil, and I plant it every spring, and it starts out looking all nice and well behaved, like this:
And several weeks later it is 15 feet tall and threatening to move into the house.
Anyway, this nice recipe calls for poaching the chicken, and I’ve included that part in the directions below, but my usual approach to chicken salad is to make grilled chicken with something else earlier in the week and to throw a few extra chicken breasts on the grill. Pop them in the fridge and then this recipe will go even faster a couple of days later.
So for those of you, like me, who never met a chicken salad recipe you didn’t like, here’s another good one for your collection.