Photo: Iain Bagwell; Styling: Buffy Hargett
Baby spinach and sun-dried tomatoes add flavor and color to Lemon-Basil Chicken Salad. Serve this tasty chicken salad on whole grain flatbread.
Makes 5 3/4 cups
1 tablespoon chopped fresh basil
3 tablespoons olive oil
2 teaspoons Dijon mustard
1 garlic clove, pressed
1/2 teaspoon sugar
1/2 teaspoon lemon zest
1/4 cup lemon juice
1/4 teaspoon salt
4 cups chopped cooked chicken breasts
2 cups fresh baby spinach
1/3 cup diced sun-dried tomatoes
Whisk together basil, olive oil, Dijon mustard, garlic, sugar, lemon zest, lemon juice, and salt. Combine chicken, spinach, and sun-dried tomatoes in a large bowl. Drizzle with basil mixture, tossing to coat. Serve immediately.