There are a million chicken salad recipes in this world and I have finally found my favorite.
There are only a few, fresh ingredients that make this light and delicious salad.
Some people consider chicken salad a summer-specific dish but I do not. The reason is simply because I crave it year round and don’t mind the fact that it is served cold. It is a comfort food for me and it is one of my top “sit on the couch with a box of Dill Triscuits and watch a Breaking Bad marathon type foods” in the world.
Speaking of sitting on the couch and watching Breaking Bad…I’m ready for fall. I am SO ready for fall weather.
I am seriously sick of sweating every time I step out the door. I don’t know about the weather where you live, but here in Chicago it’s still hot.
Today is a bit cooler and I’m loving every second of it! As much as I complain about winter and the midwest/hate the sight of snow (after the month of December)…I will admit I love the change of seasons. I may SAY I need to live in California where the weather is warmer, but I also love the shift in weather as the leaves change and the crisp weather before the first snowfall and long hot days of summer…
But seriously summer, stop making me so sweaty. The thing about the midwest is that it may be cool today and hot until November…So I better stop complaining and enjoy this day while I can!
This would be a great football day recipe, served with some crackers or on mini-rolls or croissants.
Thanks for stopping by today and listening to my rant 🙂
Are you looking forward to fall as much as I am?
What is your favorite thing about fall?
Do you have a favorite fall tradition or recipe?
I would love to hear about it! Leave me a comment, they make me happy 🙂
Recipe: Basil Parmesan Chicken Salad
4 Boneless Skinless Chicken Breasts (I used 2 still attached breasts)
2-3 Ribs of Celery, Diced
1-2 Cloves of Garlic, Diced
1-2 Cups/Handfuls Fresh Basil
1/2 Cup Olive Oil Mayonnaise
1/4 Cup Shredded Parmesan Cheese
Salt and Pepper to taste
Preheat oven to 375 Degrees.
Line a baking sheet with parchment paper and place chicken breasts on pan. Salt and pepper both sides of breasts and roast in oven for 35 minutes/until juices of chicken run clear.
Let cool and cut into small cubes or shred with forks.
Combine all ingredients in a medium bowl and add chicken to mixture. Stir until chicken is evenly coated and serve with crackers, on a sandwich or stuffed in a pita!