1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
4 celery ribs, thinly sliced
2 Granny Smith apples, cored and diced
4 ounces (4 cups) baby arugula
Dried cranberries (optional)
Salt and pepper
Instructions
Process mayonnaise, basil, Parmesan, lemon juice, and garlic in food processor until smooth and pale green, about 10 second.
Combine chicken, celery, apples, and mayonnaise mixture in a large bowl. Gently toss arugula into salad and season with salt and pepper. Sprinkle with dried cranberries, if using.
Serve and enjoy!
Notes
Recipe source: America’s Test Kitchen: The Simple Recipes
Recipe by Salu Salo Recipes at https://salu-salo.com/basil-parmesan-chicken-salad-with-apples/