Wonderful base recipe. I altered to suit my style and tastes. I rarely have fresh basil on hand, but always keep homemade pesto cubes in the freezer (basil, garlic and parm all in one!). So I defrosted several of those (~3 Tbsp) and added it to approx 1/4 C each of mayo and greek yogurt. The chicken I poached, cooled, then shredded. To the mix I added one minced shallot, a couple Tbsps of finely chopped parsley, about 1/4 C toasted pine nuts, and about 1/4 tsp red pepper flakes for some heat. NO celery for this gal. I ended up adding a little more mayo and yogurt to get a nice consistency. Served on lightly toasted ciabatta with sliced tomato and lettuce. We LOVED this variation. Thank you for sharing :)
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Wonderful base recipe. I altered to suit my style and tastes. I rarely have fresh basil on...