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Fresh Basil and Dill Parmesan Chicken Salad with Avocado

Dill Parmesan Chicken Salad with Avocado

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 on its own, a sandwich or in lettuce cups.
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Servings: 8 Servings
Course: Main Course, Salad
Ingredients Method

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

Method
 

  1. Preheat Oven to 400 Degrees
  2. 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.
  3. 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
  4. 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.
  5. The chicken salad should be chilled until ready to serve.

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