I had some ladies coming over to work on a project so I wanted to provide them with a simple, easy lunch. This is the first time I’ve used a Paula Deen recipe and I was very happy with it. I made a few changes which are in parenthesis. I ate mine on Honey Wheat Hawaiian rolls and Pete and Chloe had leftovers today as a panini.
Lemon Basil Chicken Salad
4 cups diced cooked chicken (I cooked 3 breasts with some broth in the crockpot the night before so I could just quickly use my tongs to shred the chicken. Much better than cubed chicken).
1 rib minced celery (I don’t like celery so I used 2 finely sliced green onions)
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds (I used sliced)
1/2 cup sour cream (Substituted 1/2 c. plain greek yogurt)
1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.