Chicken Salad with Basil Vinaigrette Recipe

Chicken Salad with Basil Vinaigrette
Recipe by: Sandra Lee
Ingredients: Makes 8 to 10
2 ½ pounds boneless skinless chicken breasts, cut into ½ inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
2 cups quartered cherry tomatoes
1 ½ cups thinly sliced fennel
½ cup halved pitted kalamata olives
1/3 cup chopped green onion
¼ cup thinly sliced fresh basil
Basil Vinaigrette (recipe follows)

Procedures:

• Sprinkle chicken with salt and pepper.
• In a large skillet, heat oil over medium high heat. Add chicken, and cook, stirring occasionally, for 6 minutes or until chicken is browned. Remove from heat, and let cool for 15 minutes.
• In a large bowl, combien chicken, tomatoes, and next 4 ingredients. Add Basil vinaigrette, tossing gently to coat. Cover and chill at least 4 hours before serving, or refrigerate up to 3 days.

Basil Vinaigrette
Ingrediensts: Make 1 ¼ cups
¾ cup olive oil
¼ cup white balsamic vinegar
1 tablespoon minced shallot
1 tablespoon finely chopped fresh basil
1 tablespoon stone ground mustard
1 tablespoon honey
1 teaspoon salt
1 teaspoon ground black pepper.

Procedures:
In a small bowl, whisk together all ingredients. Cover and refrigerate up to 1 week.