Grilled Chicken Salad
I have been on a chicken salad kick this year. I love reinventing leftovers, and chicken salad is an easy transformation. My Passover chicken soup chicken got transformed into tarragon chicken salad with toasted slivered almonds, and my leftover Shabbat grilled chicken was calling to me to try some new chicken salad flavors. With my summer basil plants sprouting new leaves daily, I started there and…well, there’s nothing left! No more leftover grilled chicken salad either—it all got eaten! Dark or white meat works equally well depending on your personal preferences.
- ¼ cup mayonnaise (or to taste)
- 10 fresh basil leaves (or more to taste), chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon spicy mustard (optional)
- 4 cups grilled chicken, white or dark meat, skinned and deboned
- 3-4 green onions, sliced
- 1 tablespoon sun-dried tomatoes, chopped
- Salt and pepper to taste
- 2 tablespoons pine nuts, toasted
- Place mayonnaise, chopped basil, lemon juice and mustard in a large bowl and mix together.
- Cut chicken up into small chunks or if you prefer chop chicken in a food processor until you reach desired texture. Put cut-up chicken into the mixing bowl with the mayonnaise dressing. Add green onions and sun-dried tomatoes. Mix thoroughly, adding more mayonnaise if need or desired. Add salt and pepper to taste. Garnish with pine nuts.
- Serve over a bed of greens with tomatoes and cucumbers for a hearty salad or make sandwiches for a casual summer dinner. Chilled gazpacho would make the perfect accompaniment.