Serve with a crusty French baguette.
Lemon Chicken Salad
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Prep:
30 min. -
Cook:
30 min. -
Serves:
4
Recipes
Recipe tags: chicken base, moderate difficulty, lunch, chicken, skillet
Ingredients
| 12 oz | boneless, skinless chicken breasts |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| ¼ cup | warm water |
| 1 | lemon, sliced into ¼-inch rounds |
| ⅓ cup | mayonnaise |
| ¾ tsp | freshly grated lemon peel |
| 1 Tbsp | fresh lemon juice |
| ¼ tsp | cayenne pepper |
| 1 Tbsp | chopped fresh basil (may substitute with fresh tarragon) |
| 2 | green onions, thinly sliced |
| 1 can | (16-ounce) chickpeas (garbanzo beans), rinsed and drained |
| 1 pkg | (12-ounce) heirloom tomatoes (may substitute with cherry tomatoes) |
| salt and freshly ground pepper |
Directions
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1
Place chicken breasts in a large saucepan. Add enough water to cover chicken breasts.
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2
In a small bowl, whisk Chicken Base with ¼ cup warm water until base is dissolved, pour over chicken. Place lemon slices over chicken.
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3
Bring poaching liquid to a gentle boil and then reduce heat to medium-low. Cover pan; simmer for 5 minutes.
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4
Remove pan from heat and let it stand, covered, until chicken is done, about 12-14 minutes. Remove chicken from liquid; cool in refrigerator.
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5
In a large bowl, mix mayonnaise, lemon peel, lemon juice and cayenne until well combined; cover and refrigerate until ready to use.
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6
Chop cooled chicken into bite-size pieces.
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7
To bowl of dressing, add chicken, basil, onion and beans; gently stir until combined.
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8
Rinse and cut each tomato in half; divide halves evenly between four shallow bowls. Evenly spoon chicken salad over tomatoes. Season with salt and ground pepper to taste.