Foodie Friday - Chicken in Basil Cream

Foodie Friday is hosted by Gollum at Designs by Gollum.
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I love almost any kind of chicken salad. This was a new recipe for me, from the cookbook Summer on a Plate, by Anna Pump. I have lots of basil in my herb garden, so I thought this was the perfect time to try this recipe! Both Hubby and I enjoyed it very much.

Chicken in Basil Cream

2 large whole chicken breasts (about 2 pounds), skin and bones removed

1/2 red onion, sliced paper thin
1/2 cup finely chopped celery
1 1/2 cups seedless green grapes, halved

Basil Cream
1 clove garlic, sliced
1 1/2 cups loosely packed fresh basil leavers, rinsed and patted dry
2 tablespoons fresh lemon juice
1 cup mayonnaise
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar

Place the chicken breasts in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 12 to 15 minutes, depending on the thickness of the breasts. Drain and cool.

Cut the chicken into bite-size pieces and place in a large bowl. Add the onion, celery, and grapes.

For the basil cream: combine the garlic, basil, and lemon juice in a food processor, and process until smooth. Add the mayonnaise, salt, pepper, and sugar, and pulse a few times to blend. Pour over the chicken and mix well, to coat all.

Yields 4 servings.