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Lemon-Basil Chicken Salad

From the queen of southern cooking, Paula Deen, comes this wonderful chicken salad (with some very minor additions.)  Bright and tangy flavors set this recipe apart from the other 10 million or so chicken salad recipes out there in the great cyber-kitchen.  Delicious.

~4 cups cubed or shredded cooked chicken
1 rib celery, finely diced
1 tablespoon very finely chopped chives
cup fresh basil chiffonade
cup slivered almonds
cup sour cream
cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon lemon zest
S&P to taste

In a medium bowl combine chicken, celery, basil and almonds.  In a small bowl combine sour cream, mayonnaise, zest and salt and pepper.  Add to chicken mixture and fold to combine.  Chilling in the fridge before serving allows the flavors to come together.




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