Basil Chicken Salad

    40 minutes

    I love this easy chicken salad because you can eat it as is or you can use it to fill sandwiches or baguettes. A great thing to have in the fridge.

    304 people made this

    Serves: 4 

    • 2 skinless, boneless chicken breast fillets
    • salt and freshly ground black pepper to taste
    • 1 cup (250g) mayonnaise
    • 2 tablespoons chopped fresh basil
    • 2 cloves garlic, minced
    • 3 stalks celery, finely chopped
    • 4 tablespoons grated Parmesan

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

    1. Season chicken with salt and pepper. Roast at 190 degrees 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 chicken and Parmesan. Refrigerate until serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (232)


    . Thank you for making my chicken sandwiches famous amongst my friends, they were an absolute hit! Great recipe, I used BOTH celery and red onion for perfect flavour!  -  20 Nov 2011


    Something else. This was delicious! I boiled 3 large bone-in, skin-on chicken breasts with some salt, garlic 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 skinned 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 light mayonnaise and grated fresh Parmesan. I served the salad on croissants 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.!  -  18 Jul 2008


    Altered ingredient amounts. 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 baps, this recipe will stay in my collection.  -  18 Jul 2008