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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • In a food processor, puree the mayonnaise, basil, garlic, and celery.

  • Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

Nutrition Facts

592 calories; 49.1 g total fat; 101 mg cholesterol; 618 mg sodium. 3.9 g carbohydrates; 33.5 g protein; Full Nutrition

Reviews (220)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/18/2009
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. Read More
(121)

Most helpful critical review

Rating: 3 stars
04/19/2010
This was pretty good! I was concerned about the amount of mayo because I was afraid the salad would be too runny. However I used the full amount anyway and once I pureed it with the other ingredients it came out a great consistency. The grated Parmesan really helps to soak up the excess moisture. I chopped the chicken up pretty finely and the end result was almost a paste-like consistency (but in a good way)--closer to the consistency of tuna salad than the usual chunky chicken salad. I liked it. My only criticism is that I really can't taste the chicken at all. It's overwhelmingly Basil/Parmesan/Garlic. It wasn't because I had bland chicken. I used the breast of a rotisserie chicken and the chicken was extremely flavorful. It would have been nice for some of that flavor to come out in the salad but it was totally overpowered by the other ingredients. I think next time I'll try halving the amount of Parmesan and garlic. I didn't even use the full amount of basil this time... just however much was in the little package I got from the store. I may use less basil next time too. I think the ingredients would complement the chicken quite well in less abundant quantities. Read More
(7)
286 Ratings
  • 5 star values: 172
  • 4 star values: 82
  • 3 star values: 22
  • 2 star values: 10
  • 1 star values: 0
Rating: 4 stars
02/18/2009
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. Read More
(121)
Rating: 4 stars
02/18/2009
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. Read More
(121)
Rating: 5 stars
07/03/2007
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.! Read More
(89)
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Rating: 5 stars
08/26/2010
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! Read More
(87)
Rating: 5 stars
08/03/2004
Have made this several times and always get requests for the recipe. I have added chopped red onion for texture and even bowtie pasta (for a party when I knew this wouldn't go far enough). Even my kids (ages 4 & 2) love this. Read More
(65)
Rating: 5 stars
02/20/2008
This was so good!! I used one-third sour cream one-third mayo and one-third cream cheese. I added chopped onion and roasted red pepper. Now I'm making this for my graduation party! Read More
(54)
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Rating: 5 stars
04/06/2010
YUM. I followed this recipe exactly except I skipped pureeing (I LIKE stuff chunky). The full amounts of all the ingredients were not at all overpowering for us. I was a little worried about too much mayo but I decided to go with my crazy idea of following the recipe and I was thrilled with the outcome. We had this on sourdough rolls with tomato and lettuce and it was lovely. Thanks for the recipe! Read More
(29)
Rating: 5 stars
10/15/2004
Just finished putting this together and it tastes wonderful!! I didn't puree the ingredients I just mixed them all together and it's still absolutely delicious! I added an extra garlic clove for extra spice and used freshly grated romano cheese. I bet it'll taste even better once it sits in the fridge for a few hours!! Great recipe!:) Read More
(26)
Rating: 5 stars
12/05/2004
Everyone in my house loves this! I also have small kids so I took another reviewer's suggestion of canned chicken one step further -- I bought a rotisserie chicken at the supermarket. Good with white and dark meat. So glad I found this. Read More
(22)
Rating: 5 stars
12/03/2003
Delicious!!!! Easy...one of the best Chicken Salads I've tried...and I've tried MANY!!!! Read More
(21)
Rating: 3 stars
04/19/2010
This was pretty good! I was concerned about the amount of mayo because I was afraid the salad would be too runny. However I used the full amount anyway and once I pureed it with the other ingredients it came out a great consistency. The grated Parmesan really helps to soak up the excess moisture. I chopped the chicken up pretty finely and the end result was almost a paste-like consistency (but in a good way)--closer to the consistency of tuna salad than the usual chunky chicken salad. I liked it. My only criticism is that I really can't taste the chicken at all. It's overwhelmingly Basil/Parmesan/Garlic. It wasn't because I had bland chicken. I used the breast of a rotisserie chicken and the chicken was extremely flavorful. It would have been nice for some of that flavor to come out in the salad but it was totally overpowered by the other ingredients. I think next time I'll try halving the amount of Parmesan and garlic. I didn't even use the full amount of basil this time... just however much was in the little package I got from the store. I may use less basil next time too. I think the ingredients would complement the chicken quite well in less abundant quantities. Read More
(7)