It’s 4 o’clock somewhere!
When I lived in England, tea was sipped throughout the day as a comforting refreshment to the balmy, rainy weather outside. No matter the hour, we all cherished a cuppa or two with friends. If we happened to find ourselves gathering at the historic 4 o’clock tea time, we would all come up with a light snack to munch on – an homage to a centuries old tradition.
Now that I am back home, I occasionally pay tribute to what I feel is a lost sentiment. Why? It’s not a part of my heritage (I’m of Irish ancestry. Sure there’s a little English and Dutch mixed in there, but tea is not part of my upbringing). So what gives? A memory, really. Every time it rains here in Oklahoma, my memories fly back to tea with friends on another rainy day in the English countryside. I remember that time, mid cuppa, when someone suggested we walk the Peak District. Two hours later, we found ourselves at a pub in the middle of the Peaks, laughing and having a good time. It’s a note of relaxation, a remembrance of things past, an indication of things to come.
Basil Chicken Salad is a refreshing meal with a cold glass of iced tea on a spring afternoon. It’s a versatile meal, it can be served as an appetizer or a light lunch. It can be served on its own or wrapped either in lettuce or a tortilla. Since I’m serving this for tea, I went with a lettuce wrap for an unexpected treat.
Prep Time: 15 minutes Cook Time: 30 minutes Serving: 1 light lunch or 3 appetizers
Suggested Tea Pairing: Ice Cold Glass of Half-n-Half Tea
1 poached chicken breast, prepped per instructions, chilled for at least 4 hours and cubed
1 small garlic clove or 1/2 of a medium garlic clove
2 basil leaves, julienned
1 (1″) slice of red onion, minced
1 scallion, white and light green parts only, minced
Salt and pepper, to taste (I like coarsely ground black pepper for this recipe)
1-2 tablespoons of Light Miracle Whip, to taste
1/4 teaspoon of sugar
Optional Serving Suggestions
For Lettuce Wraps – 1 leaf of Romaine Lettuce
For a Wrap Sandwich – 1 small taco-sized tortilla
As a Sandwich – 2 slices of your favorite bread
On it’s own – Ritz or Club Crackers
1. Poach the chicken breast per instructions, then set aside to cool. Place in a sealed, Ziploc baggie and chill in the refrigerator for at least 4 hours or overnight. Discard the poaching liquid.
2. Cube the chicken breast and season with salt, pepper and 1/4 teaspoon of sugar. Add the julienned basil and the minced garlic, scallion and red onion. Stir in 1-2 tablespoons of Light Miracle Whip. Taste for seasoning.
3. Serve as desired!
Notes: This pairs really well with a fruit, cheese and cracker tray!