Lemon Chicken Salad
Recipe tags: chicken base, moderate difficulty, lunch, chicken, skillet
|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|
|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|
Place chicken breasts in a large saucepan. Add enough water to cover chicken breasts.
In a small bowl, whisk Chicken Base with ¼ cup warm water until base is dissolved, pour over chicken. Place lemon slices over chicken.
Bring poaching liquid to a gentle boil and then reduce heat to medium-low. Cover pan; simmer for 5 minutes.
Remove pan from heat and let it stand, covered, until chicken is done, about 12-14 minutes. Remove chicken from liquid; cool in refrigerator.
In a large bowl, mix mayonnaise, lemon peel, lemon juice, cayenne and paprika until well combined; cover and refrigerate until ready to use.
Chop cooled chicken into bite-size pieces.
To bowl of dressing, add chicken, basil, onion and beans; gently stir until combined.
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.