Summer Garden Chicken Salad

2 garlic cloves, outer skin removed1 cup low-fat mayonnaise1 cup packed fresh basil leaves2 tablespoons cold water1 medium red sweet pepper, core and seeds removed; diced small4 large celery ribs, strings removed, cut into 1/8-inch slices1 cup frozen spring or baby peas, defrosted2 whole cooked chicken breasts, skin and bones removed, shredded1 head Bibb or leaf lettuce, rinsed under cold water, spun dry and chilled4 tablespoons freshly grated parmesan cheeseWith food processor running, drop garlic cloves down feed tube to mince, 6 to 7 seconds. Stop processor; add mayonnaise, basil leaves and water and process until smooth, 8 to 10 seconds.To a medium-large mixing bowl add red pepper, celery, peas, chicken and dressing. With a large spoon or rubber spatula stir and toss until coated with dressing.Divide lettuce leaves evenly between four dinner plates, spoon salad over leaves; season each with fresh ground black pepper and dust with parmesan. Serve immediately.Serves four.Nutrition values per serving: 302 calories (23 percent from fat), 7.8 g fat (1.3 g saturated fat), 25.9 g carbohydrates, 3.1 g fiber, 31.2 g protein, 72 mg cholesterol, 815 mg sodium.