Food Network Scholar: Lemon Basil Chicken Salad

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Thursday, September 4, 2014

Lemon Basil Chicken Salad

After the rich, comfort dinner of Stuffed Peppers last night, I definitely wanted to put something light on the table. I was running out of chicken stock in the freezer. I poached some organic chickens I found on sale at the butcher shop over the weekend. It was a simple no-brainer to do a chicken salad and serve with fresh tomatoes and cucumbers. This recipe is light and easy. The sour cream could easily be substituted with Greek yogurt. Another suggestion would be chopped fresh tarragon instead of basil. A double hitter tonight: clean, chicken stock for the freezer and a healthy dinner and lunch quickly made.

Lemon Basil Chicken Salad
printable recipe

4 c. cooked chicken, chopped
1 rib of celery, chopped
1/4 c. fresh basil leaves, chopped fine
1/4 sliced almonds
1/2 c. sour cream
1/2 c. mayonnaise
1 1/2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. black pepper.