Low-Carb Chicken Salad with Basil and Parmesan

Ingredients

• 1 can low-sodium chicken broth
• 2 cans water
• 2 tsp. Italian Herb Blend
• 4 boneless, skinless chicken breasts
• 4 cups diced cooked chicken, cut in 3/4 inch pieces
• 3/4 cup mayo
• 1/4 cup buttermilk
• 1/2 cup sliced green onion, or more
• 1/2 cup sliced fresh basil leaves, or more
• 3 T. grated Parmesan, Asiago, or Romano cheese
• Salt and fresh ground black pepper to taste

Directions

1. If you need to cook the chicken, remove any visible fat from 4 chicken breasts, then slice each breast lengthwise into thirds. Add the can of chicken stock, 2 cans of water, and the Italian Herb Blend to a small saucepan and bring the mixture to a boil. Once it is boiling, add the chicken breasts, reduce the heat to low, and simmer for 15 minutes, or until the chicken is fully cooked. Pour the chicken into a colander set in the sink and leave it to cool.
2. As the chicken cools, slice the basil leaves, using Herb Scissors if you like, and wash them first if needed. Chop the green onions and measure the freshly grated Parmesan.
3. Once the chicken has cooled, cut it into pieces about 3/4 inch square and transfer it to a medium-sized bowl.
4. Whisk the mayo and buttermilk together until the dressing is smooth. Stir in the green onion, Parmesan, and basil.
5. Pour the dressing over the chicken and fold everything together gently until the chicken is evenly coated. Add salt and fresh ground black pepper to taste.
6. You can serve this right away or chill it briefly before serving. It will hold in the fridge for about a day, although the texture and flavor are best when it is freshly made.