Lemon Chicken Salad

  • Preparation Time
    Prep:
    30 min.
  • Cooking Time
    Cook:
    30 min.
  • Serves
    Serves:
    4

Serve with a crusty French baguette.

Recipe tags: chicken base, moderate difficulty, lunch, chicken, skillet

Ingredients

Quantity Ingredient
12 oz boneless, skinless chicken breasts
1 Tbsp Better Than Bouillon® Roasted Chicken Base
¼ cup warm water
1 lemon, sliced into ¼-inch rounds
⅓ cup mayonnaise
¾ tsp freshly grated lemon peel
1 Tbsp fresh lemon juice
¼ tsp cayenne pepper
1 Tbsp chopped fresh basil (may substitute with fresh tarragon)
2 green onions, thinly sliced
1 can (16-ounce) chickpeas (garbanzo beans), rinsed and drained
1 pkg (12-ounce) heirloom tomatoes (may substitute with cherry tomatoes)
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 and cayenne 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.