Creamy Basil Chicken Salad
Recipe type: Soups and Salads
Serves: About 10
  • 6 whole boneless skinless chicken breasts (about 3.5 pounds)
  • 8 ounces of plain Greek yogurt (about two containers) Look for brands with low sugar around 4 grams
  • 1 cup fresh basil, packed well
  • 2 cloves garlic
  • 3 stalks of celery
  • Pepper (to taste)
  1. Preheat oven to 375 degrees.
  2. Season chicken with pepper.
  3. Bake chicken for about 30-35 minutes or until the juices run clear.
  4. Cut celery into small pieces, about ¼ inch thick.
  5. In a food processor, puree the garlic, celery, yogurt and basil until it’s creamy.
  6. Let the chicken cool and chop it into small chunks.
  7. Combine the cooled chicken and puree and stir well.
  8. Serve immediately or refrigerate and serve.

Creamy Basil Chicken Salad