Chicken Salad is something I look for on a lunch menu as it is my go-to. This Dill Parmesan Chicken Salad with Avocado is an easy recipe flavored with parmesan cheese, dill, onion, basil, and garlic. This salad is perfect as a sandwich or in lettuce cups.
Regardless of how you serve this chicken salad, be prepared for everyone to ask for the recipe. It’s such a simple recipe, but yet so delicious. It will probably be my new go-to to bring to Spring and Summer events, parties, and get-togethers. Actually, all year long.
This chicken salad recipe is another much love recipe that was a customer favorite at Cafe Laurie. It is always a great, simple entrée to serve at showers, lady lunches, or as a delicious lunch or summer dinner with close friends. The recipe is perfect for a picnic too.
The crunch from the celery and boost of freshness from the herbs makes this salad one that your friends and family will ask for over and over again!
Why buy a store-bought chicken salad when making your own version is easy, inexpensive, and much more delicious? Enjoy!
Dill Parmesan Chicken Salad with Avocado
Ingredients
- 6 Single Chicken Breasts Boneless and Skinless
- 2 Ripe Avocado Cut into 1/2 inch cubes
- 2 Cups Celery Finely Chopped
- 1/4 Cup Fresh Dill Finely Chopped
- 1/4 Cups Basil Pesto Recipe to follow
- 1 Cup Mayonnaise
- 2/3 Cup Parmesan Cheese Grated
- 1/2 Cup Lemon Juice Fresh Squeezed
- 1 Tbsp Celery Seed
- 1 tsp Celery Salt
- 6 Fresh Basil Leaves Chiffonade (Thin Slices)
- Olive Oil
- Kosher Salt and Fresh Ground Black Pepper To Taste
Instructions
- Preheat Oven to 400 Degrees
- Rinse the chicken and pat dry. Place on a clean cutting board and cover with plastic wrap. Using a meat mallet, pound the chicken breasts out until around 1 inch thick. The purpose is to flatten the meat for more even cooking. Season the chicken with salt pepper; rub with olive oil. Place the meat on a sheet pan and into the oven. Roast for 15 to 18 minutes or until juices run clear when pierced with the tip of a sharp knife in the thickest part.
- Remove the meat from the oven and let cool slightly. Place the cooked chicken on a clean cutting board and cut into bit-size pieces
- Place the chicken in a large mixing bowl, and add all the ingredients, except basil, and mix well. Season the salad with salt and pepper and mix in the fresh basil and dill.
- The chicken salad should be chilled until ready to serve.
Basil Pesto
Ingredients
- 4 Cups Basil Leaves Packed
- 1/2 Cup Italian Parsley
- 2 Cloves Garlic
- 1/2 Cup Pine Nuts
- 1/2 to 1 Cup Extra Virgin Olive Oil
- 1/2 Cup Parmesan Cheese Grated
Instructions
- In a food processor, basil, parsley, garlic and pine nuts and process until mixed. Add the olive oil slowly, until the mixture comes together to form a smooth paste. Add the cheese and mix thoroughly. Store in the refrigerator .
Rather watch than read? Watch the recipe below!
More Recipes to Enjoy!
Just a few of many recipes with for Summer and Spring