2 cups (340 g) diced poached or roasted chicken (see recipe)
3 tbsp (45 ml) lemon juice
2 tbsp chopped fresh basil
Salt and pepper
Preparation
In a small saucepan over medium heat, soften the onion and garlic in the oil until lightly browned. Add the parsley and capers. Continue cooking for 1 minute. Let cool.
In a bowl, combine the chicken, onion mixture, lemon juice and basil. Add olive oil, if needed, until the salad is rich and moist. Season with salt and pepper.
Description
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