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Parmesan-Basil Chicken Salad




Source of Recipe


Internet


List of Ingredients




2 whole chicken breasts, bone-in, with skin (about 2-1/2 lbs. total)
Salt and freshly ground black pepper
1 cup reduced-fat mayonnaise
1 cup finely chopped fresh basil
2 garlic cloves, minced
2 Tbs. pine nuts
4 celery ribs, trimmed and coarsely chopped
2/3 cup grated parmesan cheese
1 medium bunch watercress or arugula, large stems removed



Recipe



Preheat oven to 375†F.

Season chicken with salt and pepper and place, skin side up, in a medium baking dish. Roast for 35 minutes or until juices run clear.

Cool the chicken, then remove meat from the bones, discarding bones and skin. Cut into 2-1/2" strips and transfer to a large bowl.

In a food processor, purÈe the mayonnaise, basil, garlic and pinenuts. Add to chicken with celery and cheese and toss well. Season to taste with salt and pepper and serve with watercress or arugula.

serves 4-6.