Word to the wise: this is a very flavorful chicken salad. If you don’t like one of the ingredients, forgo the recipe because I promise you’ll be able to taste it. I actually considered not posting this because it’s not at all subtle and it’s really not that pretty. But Adam suggested that once I got all our regular menu items up on the website, he might take over cooking more often. Done. It’s up, honey, see?
And this truly is a regular menu item (meaning I make it more than once a year), and has been basically since the first time I made it shortly after we got engaged. Adam loves basil. It’s his favorite herb, but he didn’t know it until he ate this chicken salad. And we both loooove garlic. And who doesn’t love parmesan?
I serve this on croissants from the can because it’s fast and easy, not to mention another of Adam’s favorites.
Parmesan and Basil Chicken Salad
2 Boneless, Skinless Chicken Breasts
Salt and Pepper
1 Cup of Mayo
1 Cup Basil, Loosely Packed*
3 Stalks of Celery, Chopped
2 Cloves of Garlic, Crushed
2/3 Cup of Parmesan Cheese
Preheat the oven to 375.
Salt and pepper the chicken, to taste.
Bake the chicken for 25 minutes, or until cooked through. Do not overcook.
Meanwhile, put the mayo, basil, celery, and garlic in a food processor or blender.
Mix the cooked and slightly cooled chicken, mayo basil mixture and parmesan.
Refrigerate until serving, if desired.
*Sometimes I buy .66 Oz container of basil and just use all of that because basil is expensive. I know. I should grow my own. But I kill everything. Someday I’ll learn how to grow things. Maybe my sister-in-law will move here to teach me…