Chicken Salad with Basil, Sun-Dried Tomato and Artichoke Hearts
Chicken salad is a staple for Summer; perfect for picnics, lunch, brunch and even light supper. Check out this new Chicken Salad recipe, which is not only easy (five ingredients), it’s delicious too!
With my Wee Kitchen Garden underway, and new basil plants getting tall, I needed to use the remaining preserved basil I had in the freezer from last year. In addition to making and freezing pesto, I also preserve basil in olive oil and freeze it. Here’s how:
Using a food processor, I add the fresh basil leaves and pulse them. Drizzling in enough olive oil to make a paste, I spoon the mixture into mini-muffin tins and freeze them. Once frozen, I pop the basil cubes out of the tins and store them in a freezer container. They are great to have on hand throughout the fall and winter for sauces and soups. You won’t believe the fresh flavor they will impart to your cooking!
Since I’ve been trying to use up the rest of what I had from last year, when I was having one of my girlfriends over for lunch a couple of weeks ago, this Chicken Salad recipe is the result. It’s okay if you don’t already have basil preserved in olive oil! You can find little jars of it in most major grocery stores, normally in the produce section.
So, five Ingredients are all you need to make this new Chicken Salad recipe: Chicken breasts, basil preserved in olive oil, sun-dried tomatoes preserved in olive oil, a can of artichoke hearts and mayonnaise (salt and pepper don’t count)!
While I used chicken breast tenders (wrapped in foil, baked at 350°F for 20 minutes = no clean up), you could use a rotisserie chicken and pull the meat, or you could use canned breast meat chicken (if you’re desperate).
All of the ingredients are added to a bowl and stirred to combine. It couldn’t be more simple! I hope you’ll give it a try!
P~
- 1 pound boneless skinless chicken breast, cooked, cut in ½ inch dice (about 2 cups)
- 1 - 14 ounce can quartered artichoke hearts (packed in water), drained and diced
- ½ cup mayonnaise
- ⅓ cup sun-dried tomatoes (packed in oil), patted dry on paper towel, diced
- 3 teaspoons basil preserved in olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- Place all of the ingredients in a bowl and stir to combine.
- Chill prior to serving.
What a great spin on chicken salad! Sounds divine and so elegant for a luncheon! 🙂
I really loved the basil in it. With the sun-dried tomatoes, it reminded me of Roasted Red Pepper Relish, which I am making today for a dish.