Recipe - Basil Chicken Salad

3 cup Cooked; cubed skinless
chicken breast
1 One half cup Diced celery
One fourth cup Chopped scallion or chives
1 cup Sour cream
1 One half cup Fresh basil; chopped
Ground black pepper
Salt

This is one of my favourite luncheon meals. I serve it on a bed of fresh
spinach leaves, garnished with orange slices. The recipe originally called
for low/non fat sour cream, but I found that the sour cream tends to go
runny if it's left for several hours so I tried a combination of half
nonfat/half fullfat. That seems to work well. Of course, for those of you
not calorie concious, you could use all full fat sour cream! :) This does
taste better if it's refrigerated at least 34 hours before serving but
overnight is even better.

In a large bowl combine the chicken, celery, chives, sour cream and basil;
mix lightly with a fork.

Just before serving, add pepper and salt to taste. Posted to EATL Digest
by Enza Wall walldv@INTERLOG.COM on Aug 2, 1997