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Lemon Basil Chicken Salad
Submitted by Ree | The Pioneer Woman on June 13, 2012 in Meat Salads, Salads
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 3 cups Cooked Chicken
- 2 whole Lemons, Juiced And Zested
- 3 Tablespoons Olive Oil
- ½ cups Mayonnaise
- Salt And Pepper, to taste
- 1 Tablespoon Prepared Pesto
- ½ cups Green Peas
- 12 whole Basil Leaves, Chiffonade (more To Taste)
- ¼ cups Pine Nuts, Toasted
- Salt And Pepper, to taste
Preparation Instructions
Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.
Combine chicken, peas, basil, and pine nuts in a bowl and stir together. Pour on dressing to taste and toss to combine. Add 1 tablespoon lemon zest and squeeze in lemon juice. Add salt and pepper to taste.
Toss to combine and refrigerate for at least 1 hour before serving. Serve over lettuce with grapes on the side!
