Lemon-Basil Chicken Salad With Spring Peas and Slivered Almonds
15 min preparation
Serving Size / Yield
- 1½ pound boneless, skinless chicken breasts
- 3-4 C chicken broth
- 5 basil stems
- 1/3 C mayonnaise
- 1/4 C sour cream
- 2 tsp lemon juice, plus more to taste
- ¼ C packed basil leaves, plus more for garnish
- 1 C fresh English peas, blanched in boiling water for 1 minute and cooled (can substitute cooked frozen peas)
- 1/3 C toasted, slivered almonds
- Butter lettuce, for serving
- Salt and ground black pepper, to taste
- Season the chicken breasts with salt and pepper. Place in a large pot with the basil stems, and pour in the chicken broth to just cover. Bring the broth to a boil, then turn heat to the lowest setting, cover the pot, and simmer for about 15 minutes, until chicken is firm to the touch. Remove from heat and let cool in the broth for 20-30 minutes. Reserve at least a tablespoon of the broth, and cut chicken into ¾-inch cubes. You should have about 3 ½-4 cups. Let cool completely.
- While the chicken is cooking, make the dressing. Place the mayonnaise, sour cream, lemon juice and basil leaves in a blender or food processor. Puree until smooth. Season to taste with salt and pepper, and add more lemon juice if needed. If the dressing seems too thick, add some of the reserved poaching broth to loosen once the chicken has finished cooking.
- In a mixing bowl, toss the cooled chicken with the dressing until well-coated. Fold in the peas and almonds. Season if necessary. Refrigerate until ready to serve.
- Serve over butter lettuce with thinly sliced basil for garnish.
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