Parmesan and Basil Chicken Sandwich Filler

    40 min

    A fresh, satisfying chicken salad that makes a great filler for crusty baguettes.

    324 people made this

    Serves: 4 

    • 2 skinless, boneless chicken breast fillets
    • salt and freshly ground black pepper to taste
    • 225ml (8 fl oz) mayonnaise
    • 2 tablespoons chopped fresh basil
    • 2 cloves garlic, minced
    • 3 stalks celery, finely chopped
    • 4 tablespoons grated Parmesan

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Season chicken with salt and pepper. Roast at 190 C / Gas mark 5 for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
    2. In a medium bowl, mix together the mayonnaise, basil, garlic and celery. Combine with the chunked chicken and Parmesan. Refrigerate until serving.


    Use light mayonnaise to save some fat and calories.

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    Reviews in English (232)


    Altered ingredient amounts. WOW! This recipe was DELICIOUS! My kids and husband devoured what I made then asked for more. I was nervous about the amount of mayo, but it was not an issue. Instead of using 2 whole chicken breast, I just kept adding meat to the mayo mixture until the consistency looked right. I added red onions to the puree as another member suggested and I omitted the celery (we're not big on celery). Fantastic on baps, this recipe will stay in my collection.  -  18 Jul 2008


    Have made this several times and always get requests for the recipe. I have added chopped red onion for texture and even farfalle pasta (for a party when I knew this wouldn't go far enough). Even my kids (ages 4 & 2) love this.  -  18 Jul 2008


    Something else. This was delicious! I boiled 3 large bone-in, skin-on chicken breasts with some salt, garlic and bay leaves until nearly done. I have a fear of overcooking chicken white meat, so I let the residual heat finish the cooking, and the meat was nice and moist. I boned and skinned the meat and cut it up small. I chopped 2 of the celery stalks very finely and added them to the chicken, and pureed only one of the chopped stalks. I also added chopped red onion to the puree as suggested by other reviewers, and used light mayonnaise and grated fresh Parmesan. I served the salad on croissants with sliced tomatoes, and this was nummy! Much better than the run of the mill chicken salads with nuts and fruit. I will definitely make this again and again.!  -  18 Jul 2008