Chicken and Basil Salad

Servings: 4 | Serving size: 4 ounces salad

Cooking Time: 30 Minutes | Chilling time: 6 hours

This recipe can easily be multiplied and keeps well for about 48 - 72 hours.

Ingredients

• 3 fresh limes (juiced)
• 4 Tbsp shallots (minced)
• 3 cloves garlic (minced)
• 1/4 tsp salt
• 2 Tbsp extra virgin olive oil
• 1 Tbsp honey
• 4 cups water
• 1 cup white wine
• 16 ounces boneless, skinless chicken breasts
• 1/2 cup fresh basil (chiffonade)

Combine lime juice, shallots, garlic, salt, olive oil, and honey in a large mixing bowl and chill well.

Place water and wine in a shallow pan over high heat. When the liquid is at a shiver, reduce the heat to medium so that it won't boil.

Add the chicken breasts and poach until just done. This should take about 10 minutes; check for an internal temperature of 170° to ensure that the meat is cooked.

When the chicken is cooked through, remove it to a cutting board and cut into strips about 1/4 to 1/2 inch wide and 3 to 4 inches long.

While chicken is still warm, add to the chilled lime mixture and toss to coat well.

Add the basil and toss to coat.

Chill at least 6 hours.