Low-Carb Chicken Salad with Basil and Parmesan
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
1 can low-sodium chicken broth
2 cans water
2 tsp. Italian Herb Blend
4 boneless, skinless chicken breasts
4 cups diced cooked chicken, cut in 3/4 inch pieces
3/4 cup mayo
1/4 cup buttermilk
1/2 cup sliced green onion
1/2 cup sliced fresh basil leaves
3 T. grated Parmesan, Asiago, or Romano cheese
salt and fresh ground black pepper to taste
Directions
If you’re cooking chicken for this, trim visible fat from 4 chicken breasts, then cut the chicken lengthwise into thirds. Put the can of chicken stock, 2 cans of water, and the Italian Herb Blend into a small sauce pan and bring to a boil. When it boils add chicken breasts, turn heat to low, and let simmer 15 minutes, or until the chicken is cooked through. Drain the chicken into a colander placed in the sink and let it cool. While the chicken cools, slice the basil leaves or cut with Herb Scissors and wash if needed, chop green onions, and measure the freshly-grated Parmesan. When chicken is cool, dice it into pieces about 3/4 inch square and place into medium-sized bowl. Combine mayo and buttermilk, whisking until it’s smooth. Then stir in green onion, Parmesan, and basil. Add dressing to the chicken in the bowl and gently mix until chicken is well coated with dressing. Season with salt and fresh ground black pepper. This can be served immediately or chilled slightly before serving. This will keep in the fridge for about a day, but it’s best freshly made.