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. Dijon mustard

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.