A creamy, yummy chicken salad that is a little different from the usual recipes.
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.
Per Serving: 592 calories; protein 33.5g; carbohydrates 3.9g; fat 49.1g; cholesterol 101.1mg; sodium 617.6mg.