Basil Chicken Salad (Dana Tan)
  • Cooking Time: 20 Minutes
  • Servings: 4
  • Preparation Time: 45 Minutes
  • 1/3 cup red wine vinegar
  • 2 Tablespoons minced fresh basil (or 2 teaspoons dried basil)
  • 1 Tablespoon capers, drained and chopped
  • 1/2 Teaspoon sugar
  • Olive or vegetable oil (canola)
  • Sale to taste
  • 4 Whole small chicken breasts, skinnless and boneless (About 1.5 pounds)
  • 1 Pound fresh green beans
  • 2 Medium size tomatoes, or one pint Cherry tomatoes
  • Basil leaves for garnish
  1. 1. Mix vinedgar, basil, sapers, sugar, 1/3 cups olive oil and 1/4 teaspoon salt. in a medium bowl and set aside.
  2. 2. Cut each chicken breast in half, then cut each half lengthwise into 1-inch-thick strips
  3. In 12-inch skillet over medium-high heat, add 3 Tablespoon olive oil and cook half of the chicken strips with 1/4 tsp salt for about 5 minutes or until chicken just loses its pink color and turns white. Remove chicken from pan with slotted spoon and place in the dressing bowl. In drippings, repeat with rest of the chicken and another 1/4 teaspoon salt. Once all chicken has been placed in the bowl with the dressing, lightly toss to coat. Cover and refrigerate for 1 hour.
  4. While chicken is chilling in the refrigerator, fill 3 quart sauce pan with 1 inch water and 1/2 teaspoon salt and bring to a boil. Add green beans and cook for about 10 minutes until tender crisp. Remove from water and place in bowl, cover and refrigerate.
  5. 30 minutes before serving, cut tomatoes into wedges (your tomatoes should NOT be refrigerate at any point in this recipe), and combine tomatoes with green beans and chicken misture. Spoon salad onto large platter, garnish with fresh basil leaves and serve.
Every time I make this salad, which is SUPER easy, I get a lot of compliments and requests for the recipe. Fresh basil is the key! A very big serving is only 450 calories.