This chicken salad is perfect for summer picnics. Order some boneless skinless chicken breasts from KNK Poultry through Lewis Waite, throw a few things in a food processor, and you’ve got lunch for this week.
Parmesan and Basil Chicken Salad by Janet Schaufele (from All Recipes)
Boneless skinless chicken breasts, about 1 lb. (recipe is forgiving)
1 cup mayo
1 cup fresh basil
2 cloves garlic
3 stalks celery
2/3 cup parmesan
1. Salt and pepper chicken and roast at 375 for 35 minutes, or until cooked through. Cool, then chop into chunks.
2. Puree mayo, basil, garlic, and celery in food processor.
3. Combine chicken, pureed mixture, and Parmesan. Toss, refrigerate, and serve.