I’m going to be honest here…I’m breaking my rules a bit this week. Typically I make recipes on my blog that I’ve never made before, but this is a recipe that I crave every summer and make at least once a year. I just had to share it with all of you. It’s also a dish that I will always remember eating for the first time.
I was about junior high age, and I went on a family trek out West. My mom, sister, aunt, uncle, and I all hopped in my aunt’s van and headed to Colorado. We met up with my mom’s cousin, Connie, in Durango, Colorado. We headed to Connie and her husband Dave’s home, which was a log cabin. I’ll never forget how clear the stars looked in the night sky…it was so beautiful.
I’ll also never forget sitting around their dining table and eating dinner the first night we were there. I’m sure the rest of the meal was fabulous, but all I can remember eating is this Basil Chicken Salad. We begged Connie for the recipe, and luckily she obliged!
So for me, this recipe is definitely like traveling to Colorado without leaving my kitchen! This dish is one that I eat very slowly and treasure each bite. It includes chicken, mozzarella cheese, fresh tomatoes, and fresh basil…how can you go wrong with that?! The dressing that goes on the salad is a basil cream dressing, and I’ll be honest, it has a base of mayonnaise so it’s not uber healthy. But sometimes it’s okay to splurge a bit. I did use the Olive Oil based Kraft mayo, which reduces the fat a bit. It’s worth every bite!
Another great thing besides the taste is how quickly this dish comes together. While the chicken is cooking, you can prep all of the remaining ingredients and the dressing. Then when the chicken is done, the salad is mixed together in a snap. It’s a wonderful dish to make on a weeknight. Just to warn you that while this dish satisfies me as a whole meal, some families may need to consider it a side dish.
If you like caprese salad (mozzarella, tomatoes, and basil) then this is a recipe that you MUST make. It’s so delicious and is the perfect Summer dish! Please click here for step by step instructions and the recipe.
**Lately I’ve had a lot of people ask how I can make really rich, delicious food and not weigh a thousand pounds. It’s not magic, unfortunately. First, I try to not eat decadently every single day. I also try very hard to drink a Shakeology shake each day to replace a meal and I exercise regularly. I know working out doesn’t sound fun to a lot of people, but it is certainly worth making the time in your day to exercise. Plus you feel so great once you’ve done it. If you’re interested in Shakeology or finding a great workout program for yourself, let me know (message me here or on Facebook or Twitter). I’d be happy to give you more information!
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Yum! This is one of my favorite foods, as well, and I'm sure that part of the reason is because we had such a wonderful visit with Connie and Dave. (OK. I admit. It's absolutely delicious, so that's probably an important part of why it's a favorite.) I'll have to be sure to make this sometime soon. (Hmmmm. 4th of July, maybe?) NOW I see why Megan was on her way over on Wednesday night. 😉 Thanks for the blast from the past, Kelli!