Chicken Salad Recipe

We return to our regularly scheduled blogging after a short hiatus. We took a weekend trip to see family this weekend, and I just couldn't find the energy to get to posting. But I'm back. So, to make up for the lack of recipe on Friday, here's one:

Chicken Salad with Apple and Basil
Original recipe from Real Simple

Ingredients:

• 4 6 oz. boneless chicken breasts
• kosher salt and black pepper
• 1/4 cup lime juice (from 2-3 limes)
  
• 1 tablespoon white wine or rice vinegar
• 2 tablespoons light brown sugar
• 4 scallions, thinly sliced (white and light green parts)
  
• 2 Granny Smith apples, diced (peeled if desired)
• 1/3 cup roughly chopped roasted peanuts
  
• 2 tablespoons thinly sliced fresh mint (left this out)
• 1/2 cup thinly sliced fresh basil (gotta be fresh)

Directions:

1. Pat the chicken dry with paper towels. Pound it to an even thinness.
2. Place the chicken in a large saucepan and add water to cover by ½ inch. Add 3 teaspoons salt and ½ teaspoon pepper and bring to a gentle simmer.
3. Cook until no trace of pink remains, 8 to 10 minutes. Transfer to a bowl of ice water for 5 minutes.
4. Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.
5. Drain, pat dry, and dice the chicken. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½ teaspoon pepper.
6. Toss and divide among individual plates

Hope you had a blessed Easter! We sure did. These are some cookies my MIL made and I love the vintage look, along with the vintage bowl~ couldn't resist snapping a couple shots. Or eating one. Okay, maybe two... and some chocolates. It's Easter, what do you expect?

Robin