Reviewed: Jan. 22, 2008

MAN this chicken salad was tasty! i added red onion and chopped pickles to the food processor ingredients, and i subbed a little sour cream for a little mayo, then i served it on rosemary olive foccacia. my boyfriend doesnt know it yet but he is taking this to class tonight for dinner. delish!

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Miss Robyn

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Lambertville, New Jersey, USA

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Reviewed: Dec. 8, 2007

I lightly seasoned chicken with seasoning salt, garlic salt, onion powder before baking, then added remainder of ingreients. Put on top of bowls of salad and my family loved. I had no left overs

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granny

Cooking Level: Expert

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Reviewed: Dec. 4, 2007

I didn't have fresh basil, so I used a couple Tbl of dry instead. We also left out the celery. When I first mixed it together the Parmesan did seem overpowering, but after a few hours in the fridge it was perfect.

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JLMURDO

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Reviewed: Nov. 23, 2007

Delicious and different. I eat it on wraps or pita bread. My friends loved it and I had to give them the recipe. Easy recipe and that fresh basil taste is wonderful.

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 19, 2007

one of my first real chicken salad recipes. my husband and i really liked it a lot and i'd definitely make it again! i did feel their was a little too much Parmesan cheese, i'd even consider leaving it out next time and just enjoying the basil. i also didnt puree all the celery to leave some of the crunch. i found some really great nutty whole wheat bread to put it on and it was fantastic!

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tarrastarr

Cooking Level: Intermediate

Home Town: Dobbs Ferry, New York, USA

Living In: New York, New York, USA

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Reviewed: Nov. 6, 2007

This was a good recipe. I had a left over rotisserie chicken, so I just cut it into chunks instead of doing chicken breasts. I also added onion-- you could do without because this is a very flavorful recipe, but I hardly cook anything without it! Nice change from the usual chicken salad.

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ms. lady

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Reviewed: Sep. 26, 2007

I've always put basil in my chicken salad, but the Parmesan cheese really compliments the flavor!! Yum yum!

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CrysOwens84

Cooking Level: Beginning

Home Town: Fayetteville, Georgia, USA

Living In: Newnan, Georgia, USA

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Reviewed: Sep. 6, 2007

This has become a family favorite! It's so yummy and everyone comments on how they love the flavor the basil adds. I am ordered to bring ot to all the family BBQ's now. YUM!

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JenHarrell

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Reviewed: Sep. 1, 2007

I took this to school for lunches...and it was good. I liked the combo of parmesan and basil...definately different. I didn't puree the celery, instead I just chopped it, and I did reduce the mayo by about half because I wanted to taste the chicken not the mayo. The second day I decided to add some red seedless grapes with white bread for a sandwich, and I really liked that sweet with the basil and parmesan. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Aug. 29, 2007

This was very good and different. I did not have fresh basil so I used 2 Tbsp of dried. It was plenty and added a great taste! I pureed 2 stalks of celery and then just diced one stalk and added it to the chicken. The recipe makes a lot of dressing, so next time I'll probably only use 1/2 a cup of mayo. I think it would still easily cover 2 chicken breasts.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 21, 2007

I had to try this since I've got basil growing in the garden and had everything else on hand. It was really good! I had 2 cups of chopped cooked chicken and only used about 1/2 the dressing. I buy whole chickens when they go on sale, bake them, chop up the meat, bag it up in 2 cup quantities to freeze for later use (tip from my step-mom). I also like to do this with store bought rotisserie chickens. Great time saver. Thanks for this one :)

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 17, 2007

Really great! Got rave reviews. I changed to fat free mayo to lower the calories and fat. It was still wonderful.

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AKLaura

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Reviewed: Jul. 27, 2007

What a wonderful flavor! I can barely stop myself from remaking this week after week! Our group at work enjoys it, and my neighbors enjoy it too! I even started growing my own basil plants to keep up with the demand and at the same time keep the cost down. Very few people even detect the large amount of celery used in this recipe. This recipe I will use for life! Thank you!

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AHN

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Reviewed: Jul. 3, 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.!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 29, 2007

Very tasty... it sounded like a pesto chicken salad so I added some toasted pine nuts for texture...

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MKGCPA

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Reviewed: Jun. 12, 2007

Very nice recipie. Everything blends together so smoothely. This is delicious, and refreshing on lettuce leafs.

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Oddball8945

Cooking Level: Intermediate

Home Town: Avenel, New Jersey, USA

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Reviewed: Apr. 24, 2007

This is such a great recipe for chicken salad! Even my picky-eater of a husband was asking for it for lunch. I tried to save a bit of calories by halving the amount of mayo and topping it up with some plain yogurt. It was just as creamy, but less fattening.

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MBLASSNIG

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 3, 2007

This was so faboulous. The only changes I made was to use light miracle whip to cut back on fat and calories, I used celery salt b/c I didn't have celery and I used left over roasted chicken breast. YUMMY, I think I'm going to try it with potatoe salad too, thanks for a great recipe.

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FROMPHILLY

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 13, 2007

In spite of the fact that I made changes, I think I stayed true to the main ingredients, and this salad was delicious. I used 2 cans of chunk chicken breast, reduced the mayo to about 1/2 cup & used part light mayo, omitted the celery (didn't have), used garlic powder instead of garlic cloves, dry basil instead of fresh, and probably only added 1/3-1/2 cup of parmesan. I love the addition of parmesan--it really adds flavor. Served it on slices of Tasty Whole Wheat Bread from this site--a great sandwich!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 14, 2006

Wow, great flavor and nice change from the traditional chicken salad. Fresh basil is something I don't typically have on hand so I hydrated a dried pesto blend with a little EVOO and water and it turned out great. I finely chopped everything and then added some larger chunks of cucumber for freshness and texture. This is amazing on a buttery cracker!! Would make a great appetizer for company.

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