3 whole poached chicken breasts, cubed, or about 5 cups cubed roasted chicken
1/3 cup pignolias (pine nuts), lightly toasted
3 medium ripe tomatoes, cut into wedges (optional)
1 cup basil leaves
1/2 cup Italian parsley leaves
1/2 cup extra-virgin olive oil
3 tablespoons mayonnaise
1 teaspoon red wine vinegar
Freshly ground pepper
Place the chicken in a serving dish.
Place the ingredients for the dressing in the work bowl of a food processor and process to blend well. Season with salt and freshly
ground pepper; add additional vinegar if needed.
Combine the dressing with the chicken; sprinkle the pignolias over all and garnish with the tomatoes, if you like.
6 to 8 servings
Cooking with Basil