Lemon Basil Chicken Salad

Cook chicken by either boiling in water, baking or microwaving until cooked through, cooking time will vary. When cool enough to handle, chop or shred chicken into bite size pieces.

Zest and juice the lemon discarding seeds, reserve juice and zest.

Roughly chop fresh basil and water chestnuts .

In a bowl mix all ingredients together thoroughly with mayonnaise. Salt and pepper to taste.

Cover and refrigerate for at least one hour before serving.

Split into four servings and serve on a lettuce leaf, a bed of fresh spinach leaves, sandwich rolls or croissants.

Very yummy!