Basil Chicken Salad

Cooking with Chef Franklin Dye_-3760062620189703399
2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
2/3 cup grated Parmesan cheese

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.

In a food processor, puree the mayonnaise, basil, garlic, and celery.

Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. 

Refrigerate, and serve.

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