Reviewed: Nov. 13, 2006

It was a hit at my luncheon, the basil gives it a great, fresh flavor. Will definitely make it again!

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Reviewed: Nov. 5, 2006

Very different taste, almost like a pesto chicken salad. I added nuts for a crunch since the celery was pureed and also added a clove of garlic. Overall, very good!

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BRAELIN

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Reviewed: Sep. 21, 2006

very tasty, it is good with tuna also.

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Erin

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Holland, Michigan, USA

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Reviewed: Sep. 13, 2006

This is very good, but it's green. If you have any picky eaters in your family, beware. The combination of flavors is awesome. I reduced the amount of parmesan cheese and was happy with the result.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 4, 2006

This is a really good chicken salad recipe! Instead of roasting my own chicken, I cheated and bought one of those warm rotisserie chickens at the grocery store and de-boned it when it cooled. I didn't puree the mayonnaise, celery, garlic, and basil because I like the crunch. I decreased the Parmesan cheese to 1/4 cup, and added 1/4 cup of toasted slivered almonds. I also made the chicken salad the same as above but without the almonds. It was great either way, and my husband loved it. Thanks for sharing this recipe!

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JANICER8

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Westminster, California, USA

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Reviewed: Aug. 30, 2006

This is great! It's a combination of all my favorite things. Really wonderful flavour :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Aug. 22, 2006

Nice change - When I make it again, I will probably only puree half of the celery & red pepper because I like it chunky, but it was still good as written. I did reduce Parmesan to 1/2c as suggested. Perfect use of an over-active basil plant!

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JBOYCE

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Reviewed: Aug. 1, 2006

I love this! I really like the basil and the bite of the garlic. I read some reviews, and I didn't want the parmesan to overpower the basil, so I used 1/2 cup of parm and it was the perfect amount. Used light mayo too. I didn't have any celery, so I added about 2/3 of a large red bell pepper, diced, to the chicken/mayo mix. Didn't puree the bell pepper. Thanks for such a yummy recipe!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2006

Incredible recipe. I'll be making this from now on.

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Eliza

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Reviewed: Jul. 30, 2005

Edible, but not great. Too much parmesan overpowered the basil.

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KALICEC

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Reviewed: Jul. 13, 2005

WOW! This recipe was DELICIOUS! My kids and husband devoured what I made then asked for more. I was nervous about the amount of mayo, but it was not an issue. Instead of using 2 whole chicken breast, I just kept adding meat to the mayo mixture until the consistency looked right. I added red onions to the puree as another member suggested and I omitted the celery (we're not big on celery). Fantastic on San Fransisco rolls, this recipe will stay in my collection.

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MORO

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Reviewed: Apr. 12, 2005

Loved this recipe! Didn't quite need all of the mayo mixture. The flavor was incredible and definitely the best chicken salad I've ever eaten. I too added some red onion for color and texture. Thanks Janet!!!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 21, 2005

Really enjoyed this recipe. Quick and easy to prepare. I had a leftover chicken breast from the night before and just chopped it up and added to the other ingredients. I didn't bother pureeing but next time I think I will. So nice to see a different kind of chicken salad that doesn't have the typical grapes or nuts thrown in.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 6, 2005

Very tasty. I buy my chicken for salads and appetizers at GFS where it comes fully cooked, diced and frozen. Just thawed it out and added some Tastefully Simple Seasoned Salt to it and followed the instructions. Served on a flaky croissant. I taste tested a spoonful of it right after it was prepared and it wasn't great so I refrigerated it overnight and had it the next day....much better. Definately needs to be refrigerated to make the flavors blend. Will make again, maybe with some chopped apple or nuts added to it.

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Ellie's Mom

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Reviewed: Dec. 5, 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.

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BERNZWEIG

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Reviewed: Oct. 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! :)

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GIGI9801

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2004

DELICIOUS. it tastes just like chicken with pesto sauce, i added some diced cucumber for crunch and it was delicious. I will make chicken salad like this forever.

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JESSLAG

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Reviewed: Sep. 6, 2004

This was excellent - I had leftovers from chicken vesuvio, and used fresh basil from my garden with fat free dressing. My husband loved it so much, I made another batch for lunches for the week right away! I did chop the celery separate as recommended by others, and added some onion also.

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JENNIFERS

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Aug. 24, 2004

This salad had a good flavor, but it was a bit too rich for us. I actually enjoyed it more when I tasted it before putting the parmesean in. I wouldn't recommend against this one, just be prepared for a heavier version of chicken salad!

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PhotograMom

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Reviewed: Aug. 3, 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.

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