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Homemade Chicken Salad with Basil photo

Chicken Salad with Basil

A creamy chicken salad brightened with fresh basil, green onions, and grated Parmesan.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Medium Saucepan
  • Colander
  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board

Ingredients
  

  • 4 cups diced cooked chicken cut into 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 (or more to taste)
  • 3 tablespoons Parmesan cheese coarsely grated
  • salt to taste
  • fresh ground black pepper to taste

Instructions
 

  • If cooking chicken for the salad: trim visible fat from 4 boneless chicken breasts and cut each lengthwise into thirds.
  • Combine 1 can chicken stock, 2 cans water, and 1–2 teaspoons Italian herb blend or poultry seasoning in a medium saucepan and bring to a boil; add the chicken, reduce heat to low, and simmer until cooked through, about 15 minutes.
  • Drain the cooked chicken in a colander and let it cool until easy to handle.
  • While the chicken cools, slice the basil leaves, wash if needed, and thinly slice the green onions; measure the grated Parmesan.
  • When the chicken is cool, dice it into about 3/4-inch pieces and place in a medium bowl.
  • Whisk together the mayonnaise and buttermilk until smooth, then stir in the sliced green onion, grated Parmesan, and sliced basil.
  • Pour the dressing over the diced chicken and gently toss until the chicken is evenly coated; season with salt and freshly ground black pepper to taste.
  • Serve immediately or chill briefly before serving.

Notes

  • If cooking chicken, simmer until no pink remains.
  • Dice chicken to roughly 3/4-inch pieces for best texture.
  • Adjust basil amount to taste.
  • Whisk mayo and buttermilk until smooth before adding mix-ins.