Chicken Salad with Apple and Basil

It has been so hot in southern California, and so a cool entrée sounds most appealing for dinner. I am always on the search for good “non-lettuce” salads. I love leafy greens, but my husband is not quite as impressed. This recipe is delicious and can be served along side an Asian noodle salad or a bowl of white or brown rice for a more filling meal. Or enjoy it by itself for lunch or a light dinner. Take advantage of the abundant and affordable basil this time of year and try this flavorful recipe.

Chicken Salad with Apple and Basil

-from Real Simple, August 2006

4 boneless, skinless chicken breasts
4 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup fresh lime juice (2-3 limes)
1 tablespoon white wine or rice vinegar
2 tablespoon light brown sugar
4 scallions (white and green parts) thinly sliced
2 granny smith apples, diced
1/3 cup roasted peanuts, roughly chopped
2 tablespoons thinly sliced fresh mint
½ cup thinly sliced fresh basil

Rinse the chicken and pat dry with paper towels. Bake at 350F until no trace of pink remains, depending on your size of chicken pieces, 8 to 15 minutes. Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss. Drain the chicken, pat it dry. Dice the chicken and add it the apple mixture along with the peanuts, mint, basil and remaining salt and pepper. Toss and divide among individual plates.

Tips for vegetarians: Try this recipe with firm baked tofu or edamame instead of the chicken