I recently cooked a large amount of chicken thighs in my
instant pot and took the remainder to make this simple salad that’s perfect for
lunch.
Cooking is something that I really enjoy when I have the space to sprawl out, make a mess and play with ingredients. This allows me to come up with something new because I can't stand preparing the same food over and over.
For the last few years, I have lacked space, cooked less and really miss it. I'm learning to deal with a lack of space because I know it's temporary.
The recipe I’m sharing is a combination of good ingredients and a little citrus. I over did the citrus on my salad so please begin with one lime slice. Then mix, taste test and if you feel like it needs more than add another.
The last tip, chicken thighs should be seasoned and can be baked or grilled if you don’t have an instant pot. I’ve been experimenting with my cooker lately and found the meat is moister, and I will have more recipes to come on that later. Prepared meat from a leftover roasted chicken would also work.
Fresh Basil Chicken Salad Ingredients
- 4 Chicken Thighs, cool and dice into bite size pieces
- 3 Eggs, hardboiled and diced
- 1 Fresh lime slice for juice
- Additional spice used for prepped chicken
- ¼ cup Parmesan cheese grated
- Fresh Basil | chopped from medium size stem
- Olive oil – 2 or 3 swirls
Combining the ingredients takes minutes and it's so easy. Use a large bowl add diced chicken, eggs and parmesan. Sprinkle
with lime juice, a little more seasoning and drizzle 2 or 3 swirls of olive oil
around the top in the shape of a circle.
Finally add your fresh basil on top and fold all the ingredients together. This is ready to eat but if you prefer a cold salad place in the fridge for 30 minutes before serving.
This would probably serve two or stretch it to four by adding a side of your choice. This is what I'm having for lunch today and Robert, well he'll probably just heat up more chicken because he doesn't like salad.
-Carole