Chicken, Tomato, and Pasta Salad with Basil Vinaigrette

Total Time:
15 min
Prep:
15 min

Yield:
4 servings

Ingredients
  • 1 tablespoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/4 cup rice vinegar
  • 1/2 cup Basil Oil, recipe follows
  • 1/4 cup extra virgin olive oil
  • 1 cooked chicken, picked off of the bone, skin and all, shredded
  • 4 cups blanched fusilli pasta
  • 2 large ripe tomatoes, medium dice
  • 1/2 bunch Thai basil, picked, reserve a few tops, for garnish
  • Basil Oil:
  • 3 cloves garlic
  • 1 tablespoon minced ginger
  • 2 limes, juiced
  • 1/2 tablespoon salt
  • 1/2 tablespoon sugar
  • 1 cup canola oil
  • 2 cups Thai basil leaves
  • Salt and black pepper
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.

Wine Suggestion:

York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996

Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994

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.


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