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Parmesan and Basil Chicken Salad

Parmesan and Basil Chicken Salad

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 50 m
Janet Schaufele

Janet Schaufele

A creamy, yummy chicken salad that is a little different from the usual recipes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 49.1 g
  • 75%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
  2. In a food processor, puree the mayonnaise, basil, garlic, and celery.
  3. Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
113

naples34102

2/18/2009

This was nice for something different but will stay a distant second from classic chicken salad, mostly because if you don't like Parmesan cheese (like hubs), basil or fresh, raw garlic, you certainly won't like this. I love it all, but was glad I reduced the amounts of all three by nearly half. I loved the subtle flavors they contributed, but can't imagine using the full measurements called for! Not sure of what pureeing the celery was, but I did, but I also added some sliced celery as well for texture and crunch. I served this over Romaine lettuce leaves with hard boiled eggs and sliced tomatoes on the side and it made for a light, but satisfying lunch.

Dianemwj
78

Dianemwj

7/3/2007

This was delicious! I boiled 3 large bone-in, skin-on chicken breasts with some salt, garlic powder and bay leaves until nearly done. I have a fear of overcooking chicken white meat, so I let the residual heat finish the cooking, and the meat was nice and moist. I boned and skined the meat and cut it up small. I chopped 2 of the celery stalks very finely and added them to the chicken, and pureed only one of the chopped stalks. I also added chopped red onion to the puree as suggested by other reviewers, and used reduced fat mayonnaise and grated fresh Parmesana Reggiano. I served the salad on sandwich sized croisants with sliced tomatoes, and this was nummy! Much better than the run of the mill chicken salads with nuts and fruit. I will definitely make this again and again.!

Jillian
75

Jillian

8/26/2010

Sometimes the simplest recipes turn out to be some of the best! I love chicken salad and I had one leftover herb grilled chicken breast and some fresh basil in the fridge and didn't know what to make for lunch. What a pleasant surprise this little recipe turned out to be! I cut the amount of basil in half as well as the amount of celery. I put everything into the food processor along with a bit of onion powder. I used light mayo and light parmesan cheese to lighten it up and let this chill for an hour before serving. This chicken salad was creamy and delicious. It was perfect in a wrapped in a tortilla with romaine lettuce and tomato! Thanks for a really great recipe. I will definitely make this again!

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