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Cold Chicken and Basil Salad

Cold Chicken and Basil Salad
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431
calories
Calories
20 min.
Preparation
50 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
4 boneless, skinless Chicken breasts (halves)
salt (to taste)
freshly ground Black pepper (to taste)
1 tablespoon olive oil (divided)
1 red Bell pepper (rinsed; trimmed and cut into strips)
1 yellow Bell pepper (rinsed, trimmed and cut into strips)
For Dressing
2 tablespoons minced Red onions
½ cup fresh Basil (roughly chopped)
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
½ cup good-quality olive oil
salt (to taste)
freshly ground Black pepper (to taste)
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Preparation steps

Step 1/5
Rinse the chicken under cold running water and pat completely dry with paper towels. Cut the chicken into bite-size strips and season with salt and pepper.
Step 2/5
Heat a heavy-bottomed skillet over medium-high heat, add the oil and cook the chicken in a single layer, working in batches if necessary, until golden and cooked through, about 8 to 10 minutes. Transfer to large serving bowl. Repeat the process with the peppers, cooking until tender-crisp. Add to the bowl with the cooked chicken.
Step 3/5
For Dressing:
Step 4/5
In the bowl of a food processor, fitted with a steel blade, combine red onion and half of the basil, pulse to mix. Add lemon juice, vinegar and Dijon mustard, pulse for 20 to 30 seconds. With the food processor running, slowly add the olive oil through the feed tube and process for 1 to 2 minutes, or until well blended. Season with salt and pepper.
Step 5/5
Drizzle most of the dressing over the chicken and pepper mixture, tossing to fully coat. Chill and serve cold. Drizzle with remaining dressing just prior to serving. Garnish with fresh basil leaves. Serve.