Cook The Book: Chicken In Basil Cream

• 2 large whole chicken breasts (about 2 pounds), skin and bones removed
• 1/2 red onion, sliced paper thin
• 1/2 cup finely chopped celery
• 1 1/2 cups seedless green grapes, halved
• 1 clove garlic, sliced
• 1 1/2 cups loosely packed fresh basil leaves, rinsed and patted dry
• 2 tablespoons fresh lemon juice
• 1 cup mayonnaise
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 1 small head red leaf lettuce, leaves separated, rinsed, and dried

1. Place the chicken breasts in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 12 to 15 minutes, depending on the thickness of the breasts. Drain and cool.
2. Cut the chicken into bite-sized pieces and place in a large bowl. Add the onion, celery, and grapes.
3. For the basil cream: combine the garlic, basil, and lemon juice in a food processor or blender and process until smooth. Add the mayonnaise, salt, pepper, and sugar, and pulse a few times to blend. Pour over the chicken and mix well to coat all.
4. Distribute the lettuce among four serving plates. Top each with a scoop of the chicken in basil cream and serve.

chicken breasts, red onion, celery, green grapes, clove garlic, basil, lemon juice, mayonnaise, kosher salt, freshly ground black pepper, sugar, red leaf

Taken from www.seriouseats.com/recipes/2008/07/chicken-in-basil-cream-recipe.html (may not work)