Herbed Chicken Salad
(from
Gardeners’ Community Cookbook-Wise)
1 T. olive oil |
¼ c. chopped fresh basil
leaves |
3 large or 4 small
boneless, skinless chicken breast halves |
2 T. chopped fresh parsley
leaves |
¼ c. plain yogurt |
3 green onions, thinly
sliced |
1/3 c. mayonnaise |
¼ tsp. salt |
1 tsp. |
|
Heat oil in skillet and sauté the chicken breasts over
medium-high heat, turning once, until cooked through, about 10 minutes. Remove and cool the breasts, then place in
the refrigerator to chill slightly.
When ready to serve, tear
the chicken into pieces. Combine the
yogurt, mayonnaise, mustard, basil, parsley, green onions, and salt in a large
bowl. Whisk to mix. Then stir in the chicken.