Chicken Salad Cups with Basil Vinaigrette

I recently made this dish for my sweet friends to serve at a girls movie night. These are light and savory and ideal for a casual get together.

Chicken Salad
1 Plain Roisterer chicken breast, shredded
4 Radishes, trimmed cut in half  and sliced thin into half moons
6 Green onions, biased sliced
1 5oz. Package of crumbled blue cheese
Salt and Pepper
1 Head of bib lettuce
Basil vinaigrette (recipe below)

Basil Vinaigrette
1/8 Cup champaigne vinegar
1/4 Cup olive oil
1 Tablespoon honey
1 Large clove of garlic, crushed
1 Tablespoon of chopped basil
1 Teaspoon lemon zest
Salt and pepper to taste


Wash, dry and separate bib lettuce leaves and place in the refigerator until ready to serve. Using a fork, shred chicken, place in a bowl and add the radishes, green onion, and blue cheese. To make the vinaigrette add all the ingredients to a food processor and pulse until it is imulsified (you can also use a mason jar and shake until imulsified). Pour vinaigrette over chicken mixture and season well with salt and pepper. Place in the refrigerator for up to two hours to allow for flavors to meld. Serve with lettuce cups

Cooks Note: For a different spin on this dish, alternate crisp buttered toast points in place of the lettuce cups

•