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Lemon Basil Chicken Salad Recipe
Emily

Lemon Basil Chicken Salad

A bright, tangy chicken salad with zesty lemon, fresh basil, and tender shredded chicken, perfect for quick meals or gatherings. Customize with bread or greens for a versatile dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken (white meat)
  • ½ cup mayonnaise (use light for fewer calories)
  • 2 tablespoons chopped fresh basil (substitute parsley)
  • 1½ tablespoons chopped pecans (swap with walnuts)
  • 2 teaspoons lemon juice (add 1 tsp more if desired)
  • 1 teaspoon salt (adjust to taste)
  • 1 dash freshly ground pepper

Method
 

  1. Combine mayonnaise, basil, pecans, lemon juice, salt, and pepper in a bowl until smooth.
  2. Add shredded chicken; use forks to gently mix and further shred the chicken.
  3. Refrigerate for 3-4 hours to meld flavors. Serve chilled or at room temperature.

Notes

Chill the salad to enhance flavor balance.
Fresh basil is essential for peak brightness; canned is not recommended.
Store in an airtight container for up to 3 days.
Substitute walnuts for pecans and parsley for basil if needed.