Lemon Chicken Salad

30 Min.
30 Min.
4
Ingredients
Chicken
12
ounces boneless, skinless chicken breasts
12 ounces boneless, skinless chicken breasts
1
tablespoon Better Than Bouillon® Roasted Chicken Base
1 tablespoon Better Than Bouillon® Roasted Chicken Base
¼
cup warm water
¼ cup warm water
1
lemon, sliced into ¼-inch rounds
1 lemon, sliced into ¼-inch rounds
Dressing
cup mayonnaise
⅓ cup mayonnaise
¾
teaspoon freshly grated lemon peel
¾ teaspoon freshly grated lemon peel
1
tablespoon fresh lemon juice
1 tablespoon fresh lemon juice
¼
teaspoon cayenne pepper
¼ teaspoon cayenne pepper
¼
teaspoon smoked hot paprika
¼ teaspoon smoked hot paprika
1
tablespoon chopped fresh basil (may substitute with fresh tarragon)
1 tablespoon chopped fresh basil (may substitute with fresh tarragon)
2
green onions, thinly sliced
2 green onions, thinly sliced
1
(16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1
(12-ounce) package heirloom tomatoes (may substitute with cherry tomatoes)
1 (12-ounce) package heirloom tomatoes (may substitute with cherry tomatoes)
salt and freshly ground pepper
salt and freshly ground pepper
Directions
  1. Place chicken breasts in a large saucepan. Add enough water to cover chicken breasts.
  2. In a small bowl, whisk Chicken Base with ¼ cup warm water until base is dissolved, pour over chicken. Place lemon slices over chicken.
  3. Bring poaching liquid to a gentle boil and then reduce heat to medium-low. Cover pan; simmer for 5 minutes.
  4. Remove pan from heat and let it stand, covered, until chicken is done, about 12-14 minutes. Remove chicken from liquid; cool in refrigerator.
  5. In a large bowl, mix mayonnaise, lemon peel, lemon juice, cayenne and paprika until well combined; cover and refrigerate until ready to use.
  6. Chop cooled chicken into bite-size pieces.
  7. To bowl of dressing, add chicken, basil, onion and beans; gently stir until combined.
  8. Rinse and cut each tomato in half; divide halves evenly between four shallow bowls. Evenly spoon chicken salad over tomatoes. Season with salt and ground pepper to taste.
Serve salad with a crusty French baguette.

Recently Viewed