This recipe was listed as “Cool & Refreshing” on my weekly meal plan.
In a word, it was delicious!!
I’m not one to make lots of salads for dinner, but this was next on the meal plan, so salad was what we got.
It was also super easy; only took about 20 minutes beginning to end.
Let me know what you think, if you try it.
Basil Chicken Salad
1/2 cup mayo
2 TBSP lemon juice
1 TBSP Dijon mustard
1/2 tsp lemon pepper seasoning
1/4 tsp hot sauce
3 cup chopped cooked chicken – approx. 1-1.5 pounds
1/2 cup chopped celery
1/4 cup shredded fresh basil
2 green onions, chopped
1 bag salad kit
Combine mayo, lemon juice, Dijon mustard, lemon pepper seasoning and hot sauce; stir well. Add cooked chicken, celery, basil and onions; toss gently. Serve on top of salad greens.
3-4 tomatoes, slices
Place tomatoes on plate and season with salt and pepper. Keep chilled until ready to serve.
1 bag pita bread
Slice pits into wedges and place on a cookie sheet. Brush with olive oil and sprinkle with kosher salt (or regular salt works too). Bake in 425* oven for 7-8 minutes until crisp.
Serve all together and it makes a lovely dinner salad. YUM!!