Start by taking your raw chicken and trimming any visible fat. Cut the chicken breasts lengthwise into thirds. This will help them cook evenly.
In a small saucepan, add a can of chicken stock along with two cans of water. If you have any Italian seasoning or poultry seasoning, toss that in for extra flavor. Bring this mixture to a boil.
Once the water is boiling, carefully place the chicken pieces in the pot. Reduce the heat to low, allowing the chicken to simmer for about fifteen minutes, or until it is cooked through.
After cooking, drain the chicken using a colander and let it cool. It’s essential that the chicken is cool before you dice it, so you don’t end up with a mushy salad.
While the chicken cools, prepare the fresh ingredients. Slice the basil leaves and chop the green onions. The aromas will fill your kitchen, making it even more enticing!
Once the chicken has cooled, cut it into 3/4 inch pieces and place it in a medium-sized bowl, ready for mixing.
In a separate bowl, combine the mayo and buttermilk. Whisk them together until they are smooth and creamy.
Stir in the chopped green onion, grated Parmesan, and sliced basil into the creamy mixture.
Pour the dressing over the diced chicken and gently mix until all the pieces are coated evenly. This is where the magic happens!
Finally, season with salt and fresh ground black pepper to taste. You can serve it immediately, or let it chill in the fridge for better flavor fusion.
