Tower Garden® Basil and Parmesan Chicken Salad is from my friend, Ken Myers, and was adapted from Americas Test Kitchen Simple Weeknight Suppers.
Ingredients
1 ½ c light mayonnaise
1 ½ fresh basil leaves
4 oz lemon juice (I used Meyer lemon, may want to use less if using regular lemon)
3 oz grated parmesan cheese
4-6 cloves garlic peeled and chopped
3 large boneless chicken breasts (2 to 2 ½ LB), poached and shredded
6 oz arugula
6 celery stalks, thinly sliced
3 tart apples cored and chopped
Salt and pepper to taste
Directions
Combine basil leaves, lemon juice, mayonnaise, parmesan cheese, garlic cloves and process in food processor until smooth. It will be pale green.
Poach chicken in chicken broth or bullion. Cut into quarters and shred. (Note: original recipe calls for a 2 ½ pound rotisserie chicken from the supermarket skinned, meat pulled from the bones and shredded.)
Wash and spin dry arugula. Combine celery, chicken, apples, and mayonnaise mixture. Blend well.
Just before serving, gently blend arugula and chicken salad and enjoy!
Gwen O’Neill has been a gardener for over 40 years and has always been a passionate cook. Her own health challenges led her to experiencing a variety of healing modalities. After finding that her health improved with eating more whole food and improving her nutrition using a real, whole food based supplement called Juice Plus, she committed to sharing this experience with others. The Tower Garden by Juice Plus makes it easy to grow produce right outside your kitchen door.
Juice Plus real food!
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