Chicken Salad with Basil Vinaigrette

By drinkfairy

Ingredients

• 2 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 cups quartered cherry tomatoes
• 1 1/2 cups thinly sliced fennel
• 1/2 cup halved pitted kalamata olives
• 1/3 cup chopped green onion
• 1/4 cup thinly sliced fresh basil
• Basil Vinaigrette

Details

Servings 8
Adapted from cookingwithpauladeen.com

Preparation

Step 1

In a large skillet, heat oil over medium-high heat. Add chicken, and cook, stirring occasionally, for 6 minutes or until chicken is browned. Remove from heat, and let cool for 15 minutes.

In a large bowl, combine chicken, tomatoes, and next 4 ingredients. Add Basil Vinaigrette, tossing gently to coat. Cover and chill at least 4 hours before serving, or refrigerate up to 3 days.

Basil Vinaigrette
3/4 cup olive oil
1/4 cup white balsamic vinegar
1 tablespoon minced shallot
1 tablespoon finely chopped fresh basil
1 tablespoon stone-ground mustard
1 tablespoon honey
1 teaspoon salt
1 teaspoon ground black pepper
Instructions
In a small bowl, whisk together all ingredients. Cover and refrigerate up to 1 week.
Makes 8 - 10 servings