Ingredients
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3 cups shredded cooked chicken meat
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2 cups cooked potatoes, chopped
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2 stalks finely sliced celery
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1/2 cup firmly packed fresh basil, approx
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1/4 cup fresh parsley
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salt & freshly ground black pepper
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2 tablespoons olive oil
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2 tablespoons white wine vinegar
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1 clove chopped garlic
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1/2 cup mayonnaise
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15 cherry tomatoes, approx or 3 tomatoes, chopped
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extra basil leaves, for serving
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1/2 cup finely chopped green onion
Instructions
- Combine in a large bowl, chicken, potatoes, celery and the onions, season to taste with salt and pepper.
- Put in your food processor, basil, parsley, garlic some salt and pepper and process as smooth as possible.
- Blend in the oil and vinegar.
- Put this in a small bowl and mix with the mayonnaise.
- Pour this over the salad and mix it very well.
- Cover the dish, leave in the fridge for at least 2 hours.
- When ready to serve, taste and adjust the seasoning if necessary, transfer to a shallow serving bowl and garnish with the tomatoes and some torn basil leaves.