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Basil Chicken Salad




Source of Recipe


Pat Harry


List of Ingredients





3 cups cooked chicken, cubed
1 1/2 cup diced celery
1/4 cup chopped chives or scallion
1 cup sour cream
1 1/2 cups chopped fresh Basil

Salt/pepper to taste


Recipe



In a large bowl, combine chicken, celery, chives, sour cream, and basil; mix lightly with a fork. Cover and refridgerate for at least 2 hours.
Just before serving, add salt and pepper to taste.

I used a whole chicken, stewed, deboned, cubed. This was probably closer to 3 1/2 to 4 cups of chicken. Finally, a recipe that will use a significant amount of my 3 foot Basil plant! I must admit, this recipe was a bit more
chopping than I like. But, it made a good lunch to carry to work (I put a frozen ice pack in my lunch box.)

YIELD: 6 Servings