Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
4 servings

Ingredients

Basil Oil:

Directions

In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.

In a large pasta bowl, plate the entire salad and garnish with basil tops.

Basil Oil:

In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

Cook's Note

Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Braised Chicken Thighs and Legs with Tomato

Recipe courtesy of Alex Guarnaschelli

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword