Basil-Parmesan Chicken Salad with Apples

The addition of basil, apples, arugula, and Parmesan makes this chicken salad out of the ordinary, and opting for an already-cooked rotisserie chicken means it's also fast to prepare. The arugula lends peppery notes; the basil brings in sweetness and a slight hint of anise; the apples add tart flavor and crisp texture; and the Parmesan finishes it with just the right salty richness. Shredding the meat (rather than dicing it or slicing it into smooth-sided chunks) means there are plenty of nooks and crannies to hold the dressing giving the whole salad a boost in flavor. Be sure to add the baby arugula just before serving as a dressing will wilt the greens if left to sit too long.

1 cup mayonnaise
1/2 cup fresh basil leaves
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons lemon juice
2 garlic cloves, peeled
1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
4 celery ribs, sliced thin
2 Granny Smith apples, cored and cut into 1/2-inch chunks
4 ounces (4 cups) baby arugula

Process mayonnaise, basil, Parmesan, lemon juice, and garlic in food processor until smooth and pale green, about 10 seconds.

Combine chicken, celery, apples, and mayonnaise mixture in large bowl. Gently toss arugula into chicken salad and season with salt and pepper. Serve.