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Basil Chicken Salad Sandwich


  • 1 ¾ lbs. skinless boneless chicken breasts
  • 2 green onions, chopped
  • ½ cup diced celery
  • 1 cup diced apple
  • ½ cup pecans, toasted and chopped
  • 3 tablespoons chopped fresh parsley
  • 5 tablespoons OLEA's Basil Infused Olive Oil
  • 3 tablespoons OLEA's Peach White Balsamic Vinegar
  • 2 tablespoons plain Greek yogurt
  • Sea salt and fresh cracked pepper


  • Poach chicken breasts by filling a 2-to-3-quart sauce pan full of water.
  • Add the chicken breasts and 1 tablespoon of salt.
  • Bring to a full boil and then turn off the heat and cover the pot.
  • After 12 minutes, remove one of the breasts and cut into the thickest part to check for doneness. If there is any pink, return to the pot for another 5 minutes.
  • The breasts are done when they are uniformly white and opaque and register at least 165 degrees F in the middle.
  • Remove to a colander to drain and cool.
  • When the chicken is cool, cut into ½” cubes and place into mixing bowl, followed by the green onion, celery, apple, parsley, pecans, Greek yogurt, basil olive oil, and peach balsamic vinegar with a few grinds of pepper.
  • Stir gently to combine.
  • Taste and add more salt and pepper if needed.
  • Spoon onto bread of your choice, or eat by itself, and enjoy! 

Recipe adapted from The Little Shop of Olive Oils

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