Parmesan Chicken Salad

    40 mins

    You can have this filling salad by itself or you can stuff it inside a good quality bread. Great for picnics!

    276 people made this

    Serves: 4 

    • 2 skinless, boneless chicken breasts
    • salt and freshly ground black pepper to taste
    • 225ml mayonnaise
    • 2 tablespoons chopped fresh basil
    • 2 cloves garlic, minced
    • 3 stalks celery, finely chopped
    • 4 tablespoons grated Parmesan

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Season chicken with salt and pepper. Either cook on medium heat in a pan or roast at 190 C for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
    2. In a medium bowl, mix together the mayonnaise, basil, garlic and celery. Combine with the chunked chicken and Parmesan. Refrigerate until serving.


    Use light mayonnaise to save some fat and calories.

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    Reviews and Ratings
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    Reviews in English (232)


    This was nice for something different but will stay a distant second from classic chicken salad, mostly because if you don't like Parmesan cheese (like hubs), basil or fresh, raw garlic, you certainly won't like this. I love it all, but was glad I reduced the amounts of all three by nearly half. I loved the subtle flavors they contributed, but can't imagine using the full measurements called for! Not sure of what pureeing the celery was, but I did, but I also added some sliced celery as well for texture and crunch. I served this over Romaine lettuce leaves with hard boiled eggs and sliced tomatoes on the side and it made for a light, but satisfying lunch.  -  16 Feb 2009  (Review from Allrecipes US | Canada)


    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.!  -  03 Jul 2007  (Review from Allrecipes US | Canada)


    Sometimes the simplest recipes turn out to be some of the best! I love chicken salad and I had one leftover herb grilled chicken breast and some fresh basil in the fridge and didn't know what to make for lunch. What a pleasant surprise this little recipe turned out to be! I cut the amount of basil in half as well as the amount of celery. I put everything into the food processor along with a bit of onion powder. I used light mayo and light parmesan cheese to lighten it up and let this chill for an hour before serving. This chicken salad was creamy and delicious. It was perfect in a wrapped in a tortilla with romaine lettuce and tomato! Thanks for a really great recipe. I will definitely make this again!  -  25 Aug 2010  (Review from Allrecipes US | Canada)