Parmesan and Basil Chicken Salad Parmesan and Basil Chicken Salad - 2 whole skinless, boneless chicken breasts
- salt and pepper to taste
- 1 cup mayonnaise
- 1 cup chopped fresh basil
- 2 cloves crushed garlic
- 3 stalks celery, chopped
- 2/3 cup grated Parmesan cheese
- 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.
- In a food processor, puree the mayonnaise, basil, garlic, and celery.
- Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
