Creole Tomato Chicken Salad

5 c water

8 oz boneless, skinless chicken breast (cubed)

2 Creole tomatoes (or 4 Roma)

1/2 c fresh basil, chopped

1 T apple cider vinegar

1 garlic clove, minced

1/2 c Basil Seasoning Blend

Sea salt and black pepper to taste

Directions

1. bring water to a boil in a medium pan
2. add chicken, cover, then reduce heat and simmer for 20 minutes or until chicken is cooked through
3. remove chicken with a slotted spoon and set aside
4. cool slightly then coarsely chop
5. place chicken in a large bowl
6. stir in basil and then the remaining ingredients
7. cover and refrigerate at least two hours, or ideally, overnight
8. when ready to serve, slice tomatoes in 1/4" slices and lay on a plate, then top with the Creole Chicken mixture