I have had a busy weekend! I went to a CAbi party on Friday where I bought this lovely top. Saturday was J's birthday, but I worked all day so we went out for drinks that evening with some friends. Yesterday we went to church (yeah!) and then we went to Cafe del Rey for an amazing birthday dinner. I am so glad to have the day off to do laundry, blog and get caught up on emails! I hope you had a fun weekend, now onto the rest of the week....
This dish was in December's Martha Stewart Living but I think it is a very spring/summer dinner. It seemed more like a salad to me so I named it Basil Chicken Salad. You could serve it over lettuce or pasta. I think next time I will serve it over a penne pasta to make it easier to eat. It was delicious!
Basil Chicken Salad
2 Tbsp lime juice (2-3 limes)
1 tbsp olive oil
2 tsp soy sauce
2 tsp sugar
4 chicken tenders (or 2 chicken breasts)
1 cup basil leaves
pasta or salad to serve it with
At least 30 minutes before, stir together the marinate of 1 Tbsp lime juice, oil, soy sauce, sugar, and 3/4 sp salt. Place marinate and chicken in a bag and refrigerate for at least 30 mins.
Slice shallots into thin rings.
Turn oven onto broil. Spray a baking dish and spread out shallots onto the bottom of the dish.
Remove chicken from marinate and place on top of shallots. Drizzle marinate over the chicken and shallots.
Broil chicken for 6-7 minutes on each side.
Julianne the basil leaves.
Allow chicken to cool for 5 minutes, then slice chicken crosswise. Reserve the pan juices.
Toss chicken and shallots with basil and pan juices.
Add remaining 1 Tbsp of lime juice.
Serve over pasta or salad.