Chicken Salad with Basil
1 yellow bell pepper, cut up
2 tablespoons white balsamic or white wine vinegar
1 tablespoon olive oil
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 (2-lb.) cooked whole chicken
1/2 cup thinly sliced onion
2 medium ripe tomatoes, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup whole fresh basil leaves
  1. For the dressing, in a blender container combine the yellow pepper, white balsamic vinegar, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and blend until smooth; set aside.
  2. Remove meat from chicken; tear into large shreds. Toss chicken and onion with half the dressing in medium bowl; let stand 10 minutes.
  3. Meanwhile, arrange tomatoes on large serving platter and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Add basil to chicken; toss. Arrange on top of tomatoes. Drizzle with remaining dressing. Makes 4 servings.
Source: Ladies' Home Journal

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