(Recipe is found below. The origin is unknown to me, so I will attribute it to Connie Trautman.)
Step by Step Instructions:
To make this salad (which you’ll want to do), this is what is needed: Milk, Fresh Basil, Kosher Salt, Mayo (I used Kraft’s Olive Oil Mayo), Sugar, Lemon Juice (I ended up using a real lemon to get the juice…it just felt wrong to use the juice from the bottle), 3 ripe medium Tomatoes, 3 Chicken Breasts, 8 oz. Mozzarella Cheese, 1 Chicken Bouillon Cube, and Pepper.
Start off by cutting three chicken breasts into cubes.
Then put the chicken and the bouillon cube in a pot and cover it with water.
Bring the chicken mixture to a boil, then reduce the heat to low and cover the pot for 10 minutes. After the 10 minutes, remove the pot from the heat and let it sit for 30 minutes with the lid on.
While the chicken is cooking, I chopped up about a tablespoon of fresh basil…yum! I wish this photo was scratch and sniff!
In a small bowl, combine 1/2 cup of mayo, 1 tablespoon of lemon juice, 3 tablespoons of milk, 1/4 tsp. of salt, 1/4 tsp. of pepper, and the chopped basil.
Whisk the ingredients together. Then cover the bowl and put it in the refrigerator until you’re ready for it again.
Then move onto the mozzarella. Cut it into cubes (roughly the same size as the cubed chicken). I like to cut the mozzarella when it’s cold (easier to cut) and then I let it sit in a bowl on the counter until I’m ready for it, so that it comes to room temperature.
Finally, I quartered each of the three tomatoes, removed the seeds, then cut them up as seen above.
Once the 30 minutes are up, the chicken looks like the above.
Drain the chicken.
In a large bowl combine the chicken and cheese. I like to let them sit a bit so that the cheese gets warmed up a bit. Stay with me, my friends, I know this doesn’t look terribly appetizing just yet.
Add in the tomatoes and basil cream dressing…
…and stir all of the ingredients together. Insert mouthwatering here. Now it’s time to dish up the salad and enjoy. Try not to devour it too quickly!
3 chicken breasts
1 chicken bouillon cube
8 oz. mozzarella cheese – cubed
3 med. tomatoes
½ cup mayo
3 T. milk
1 T. lemon juice
1 T. fresh basil or dried basil
1 t. sugar
¼ t. salt
¼ t. pepper
1. Cut the chicken breasts into cubes.
2. Bring chicken and bouillon cube to a boil. Reduce heat to low for 10 minutes. Remove from heat, and let sit for 30 minutes. Drain water.
3. While the chicken cooks, combine the basil cream ingredients and then refrigerate until ready to use.
4. Combine chicken and cheese cubes in bowl to warm the cheese.
5. Add tomatoes and basil cream at end.