Description
This delicious chicken salad features fresh basil, Parmesan cheese, and a creamy dressing.
Ingredients
Scale
- 4 cups diced cooked chicken, cut in 3/4 inch pieces
- 3/4 cup mayo
- 1/4 cup buttermilk (or milk)
- 1/2 cup sliced green onion
- 1/2 cup sliced fresh basil leaves
- 3 T coarsely grated Parmesan Cheese
- salt and fresh ground black pepper to taste
Instructions
- If you’re cooking chicken for this, trim visible fat from 4 chicken breasts, then cut the chicken lengthwise into thirds.
- Put the can of chicken stock, 2 cans of water, and the Italian Herb Blend or poultry seasoning into a small sauce pan and bring to a boil.
- When it boils, add chicken breasts, turn heat to low, and let simmer 15 minutes, or until the chicken is cooked through.
- Drain the chicken into a colander placed in the sink and let it cool.
- While the chicken cools, slice the basil leaves or cut with Herb Scissors and wash if needed, chop green onions, and measure the freshly-grated Parmesan.
- When chicken is cool, dice it into pieces about 3/4 inch square and place into medium-sized bowl.
- Combine mayo and buttermilk, whisking until it’s smooth.
- Then stir in green onion, Parmesan, and basil.
- Add dressing to the chicken in the bowl and gently mix until chicken is well coated with dressing.
- Season with salt and fresh ground black pepper.
- This salad with chicken, basil, and Parmesan can be served immediately or chilled slightly before serving.
- This will keep in the fridge for about a day, but it’s best freshly made.
Notes
- This salad is best when freshly made for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg