This fresh and lemony chicken salad has been a staple lunch in our house all summer long.

I can never get enough of fresh basil, and I’m always looking for ways to incorporate it into my cooking.

During these last few months, a local restaurant has been doing curbside deliveries of their famous chicken salads. We tried a few variations, but our favorite was the lemon basil flavor. After ordering it weekly for a long time, I decided to try making it myself.

As always, I went for the simplest route, and managed to re-create our favorite chicken salad using only 5 ingredients (plus salt and pepper).

Shortcuts and Substitutions:

  • To save time, I used a rotisserie chicken for this chicken salad recipe (one chicken produced enough white meat).
  • If you don’t like nuts or have an allergy, you can omit the nuts. You could also swap the pecans with almonds, walnuts or roasted pine nuts, depending on what you’ve got.
  • I used full fat mayonnaise for my version, but you can experiment with subbing in greek yogurt or low fat mayonnaise for a low fat chicken salad. (On the flip side, if you want to add a little more tang, you can do a mixture of sour cream and mayonnaise).

Serving Suggestions:

There are so many possibilities for serving this chicken salad. My personal favorite is making sandwiches with mini croissants, as pictured. But you could also serve it on any type of bread (open face would be great, too), spread it on crackers, serve it over greens, or just eat it alone with a fork straight out of the container!

Servings: 6

Lemon Basil Chicken Salad

An easy and delicious chicken salad recipe with a twist.

Ingredients

  • 3 cups shredded cooked chicken (white meat)
  • 1/2 cup mayonnaise
  • 2 tbsp basil, finely chopped
  • 1 1/2 tbsp pecans, finely chopped
  • 2-3 tsp freshly squeezed lemon juice
  • 1 tsp salt
  • dash pepper

Instructions

  • Place shredded chicken into a medium mixing bowl.
  • In a separate bowl, mix together all additional ingredients.
  • Stir mayonnaise mixture into chicken using two forks to help separate the chicken as you combine.
  • For best results, refrigerate for a few hours before serving to allow flavors to mingle.

Notes

Start with 2 tsp of lemon juice. If you want more lemony flavor after the salad is mixed, add more to taste.

Nutrition Facts

Calories 230kcal (12%)Carbohydrates 1gProtein 16g (32%)Fat 18g (28%)Saturated Fat 3g (19%)Cholesterol 56mg (19%)Sodium 593mg (26%)Potassium 288mg (8%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 70IU (1%)Vitamin C 2mg (2%)Calcium 6mg (1%)Iron 1mg (6%)
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