Chicken Salad with Basil
A bright, creamy chicken salad tossed with fresh basil, green onion, and Parmesan.
Servings: 4 servings
Ingredients
- 4 cups cooked chicken, diced cut into about 3/4-inch pieces
- 3/4 cup mayonnaise
- 1/4 cup buttermilk
- 1/2 cup green onion sliced
- 1/2 cup fresh basil leaves sliced (use more if desired)
- 3 tablespoons Parmesan cheese coarsely grated
- salt to taste
- freshly ground black pepper to taste
Instructions
- If cooking chicken for this recipe: trim visible fat from 4 chicken breasts and cut each lengthwise into thirds.
- In a medium saucepan combine 1 can chicken stock, 2 cans water, and 1–2 teaspoons Italian herb blend or poultry seasoning and bring to a boil; add chicken breasts, reduce heat to low, and simmer 15 minutes or until cooked through.
- Drain the cooked chicken in a colander and let cool until easy to handle, then dice into about 3/4-inch pieces.
- While the chicken cools, slice the basil leaves, wash if needed, and slice the green onions; measure and coarsely grate the Parmesan.
- Whisk the mayonnaise and buttermilk together in a bowl until smooth, then stir in the sliced green onion, grated Parmesan, and basil.
- Add the dressing to the diced chicken and gently toss until evenly coated; season with salt and freshly ground black pepper to taste.
- Serve immediately or chill briefly before serving.
Equipment
- Medium Saucepan
- Colander
- Medium mixing bowl
- Whisk
- Knife
- Cutting Board
Notes
- If cooking chicken, use the simmering method described for moist results.
- Dice chicken to about 3/4-inch pieces for best texture.
- Adjust basil amount to taste.
- Use freshly grated Parmesan for better flavor.
- Season with salt and pepper at the end to taste.