Chicken, Tomato, and Pasta Salad with Basil Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
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:
1. 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.
2. In a large pasta bowl, plate the entire salad and garnish with basil tops.
3. Wine Suggestion:
4. York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996
5. Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
6. Basil Oil:
7. 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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