Parmesan & Basil Chicken Salad

(Originally posted by Bethany)

I mentioned sometime back that I was hosting a Mary Kay party. Well, I ended up postponing it until next weekend. Blest offered some suggestions for food…some I plan on preparing. But I’ve also been looking around for some others!

Here’s a chicken salad recipe I plan on trying (and I don’t usually go for chicken salad, but this one sounds good!)

I took it from All Recipes and slightly modified it. It called for regular mayo and no sour cream. I cut the mayo in half and added the sour cream. I’m not a huge fan of mayo! 

(Nutritional information does not take into consideration modifications.)

Parmesan and Basil Chicken Salad

INGREDIENTS

• 2 whole skinless, boneless chicken breasts
• salt and pepper to taste
• 1/2 cup fat free mayonnaise
• 1/2 cup fat free sour cream
• 1 cup chopped fresh basil
• 2 cloves crushed garlic
• 3 stalks celery, chopped
• 2/3 cup grated Parmesan cheese

DIRECTIONS

1. Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
2. In a food processor, puree the mayonnaise, basil, garlic, and celery.
3. Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

Serving Size	1/4 of a recipe
Servings Per Recipe	4
Amount Per Serving
Calories	610
Calories from Fat	452
	% Daily Value *
Total Fat 50.3g	77 %
Saturated Fat 10.1g	50 %
Cholesterol 114mg	38 %
Sodium 726mg	29 %
** Potassium 478mg	13 %
Total Carbohydrates 4.2g	1 %
Dietary Fiber 1g	4 %
Protein 35.4g	71 %
** Sugars 2g