A couple of weeks ago I posted about summer salads. Thank you for all the suggestions. I am anxious to try each of your favorites.
This is a salad that I have made many times. It's a Lia creation. I even refer to it as "Lia's Chicken Salad". It is also known by its alias: Basil Aioli Chicken Salad.
It is easy, filling, and practically no-cook. I use extra chicken that we have grilled and frozen. All I have to do is defrost it and cut it into bite-sized pieces.
To make the aioli, I add a big bunch of fresh basil, minced garlic, salt, pepper, and some mayo to the food processor. I like Smart Balance mayo. I think that its flavor is better than regular.
I use that tried and true method of "eyeballing" the amounts. I go by my own taste and the consistency. You want it to be thick but not gloppy.
Pour the aioli over the chicken and stir to coat. I add a little shredded carrot for color, crunch, and a bit of extra nutrition.
I prefer to serve it on top of salad greens with some cucumber, green pepper, and red onion.
Sun dried tomatoes and kalamata olives are nice additions.
It might seem excessive, but I also toss in some sliced fresh tomatoes and feta cheese. Then I top it with Newman's Own Light Balsamic Vinaigrette.
I have been transported to Salad Heaven.
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