Parmesan and Basil Chicken Salad recipe

4 servings

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.