This lemon basil chicken salad is fresh and flavorful. A herbed chicken salad that’s perfect for meal prep, lunches, or as a Chicken Salad Chick copycat recipe.
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About this Herbed Chicken Salad
This lemon basil chicken salad is everything a quick lunch should be. It’s creamy, bright, and packed with citrus herb flavor that keeps you coming back for just one more bite. It’s the kind of chicken salad recipe that feels a little fancy (croissants for lunch? Yes, please.), but comes together in one large bowl in under 20 minutes. Perfect for wraps, crackers, or mini croissants at your next brunch or picnic.
We’re talking shredded chicken folded into a lemony mayo dressing, fresh basil for a herby kick, crunchy celery, and buttery pecans. The mayo adds a creamy base that doesn’t overpower. It’s just enough to bind everything without drowning it. And the lemon juice? It makes the flavor pop.
If you’ve ever been obsessed with Lauryn’s Lemon Basil from Chicken Salad Chick (guilty), this recipe is your new go-to. It’s great for lunches, ideal for meal prep, and a reliable crowd-pleaser for those who want something a little lighter but still big on flavor.
Step by Step Instructions
Check out the recipe card below for more in-depth instructions:
- Cook or Prep Your Chicken: Use rotisserie or poached shredded chicken to keep things easy. Dice finely or shred with forks, both work great for texture.
- Whisk the Dressing: In a small bowl, stir together the mayonnaise, lemon juice, lemon zest, salt, and pepper. This is your creamy, citrus herb flavor bomb.
- Mix the Salad: Fold in the chicken, fresh basil, diced celery, and chopped pecans. Toss gently to keep it tender and cohesive.
- Chill and Serve: Let the salad rest in the fridge for at least 30 minutes. Serve in a croissant, lettuce wrap, or with cucumber slices or crackers. It’s picnic-ready, potluck-approved, and totally scoopable.
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Recipe Testing Notes and Tips
As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:
- Meal prep magic: This salad keeps for up to 3 days in the fridge, making it perfect for a healthy lunch on busy weekdays. Pack some mini croissants with you!
- Basil basics: Chop your basil right before adding to preserve that fresh flavor. Wilted basil won’t bring the same punch.
- Toast the pecans: Just a few minutes in a dry skillet brings out their buttery richness and adds texture.
- Let it chill: Letting it chill in the refrigerator for 30 minutes melds everything together into citrusy, creamy perfection.
- Use both lemon zest and juice. They work together to bring brightness and depth, which balances the mayo and enhances the basil beautifully.
Tip
Use a food processor, hand mixer, or stand mixer. I like to cut my chicken into large chunks then let the appliances do the hard work for fine chicken salad!
Tools for Easy Chicken Salad
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Variations
- Greek-style: Add kalamata olives, red onion, and crumbled feta for a Mediterranean twist.
- Fruit-forward: Toss in halved grapes, dried cranberries, or diced apple for sweet contrast.
- Yogurt swap: Sub half the mayo with plain Greek yogurt for a tangier, lighter bite.
- Nut-free: Swap pecans for sunflower seeds or leave them out entirely.
Feeling the salad vibe? Try my Balsamic Grilled Chicken Salad for another savory lunch option, or pair this with Honey Lemon Vinaigrette over greens for a citrusy twist.
Recipe FAQs
I love using rotisserie chicken. It’s flavorful and saves time. Poached or grilled breasts work great too. Sometimes my grocery store will sell pulled rotisserie chicken by itself which is perfect!
Yes! In fact, it tastes even better after chilling. Just give it a stir before serving.
In sandwiches, wraps, lettuce cups, or on a bed of spring mix. Or scoop it with crackers for a snack plate moment.
I wouldn’t. The mayo doesn’t hold up well to freezing. It’ll separate and get watery.
It’s definitely inspired by Lauryn’s Lemon Basil, but with more basil-forward freshness and a homemade spin.
Crunchy Lemon Basil Chicken Salad with Pecans
This lemon basil chicken salad is fresh and flavorful. A herbed chicken salad that’s perfect for meal prep, lunches, or as a Chicken Salad Chick copycat recipe.
Ingredients
- 2 cups cooked chicken breast, diced or shredded (from about 2 medium breasts)
- ⅓ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh basil leaves, finely chopped (plus more for garnish)
- 1 celery stalk, finely diced about ⅓ cup
- ¼ cup pecans, finely diced
Instructions
- If not using pre-cooked chicken, poach, grill, or roast chicken breasts until cooked through. Let cool, then dice, shred, or use a food processor to get the chicken to a very fine texture.
- In a large bowl, whisk together mayonnaise, lemon juice, lemon zest, salt, and pepper.
- Add chicken, basil, celery, and pecans to the bowl. Toss gently to coat everything evenly.
- Refrigerate for at least 30 minutes to let flavors meld, if time allows.
- Garnish with extra basil. Serve on a bed of greens, in a sandwich, croissant, wrap, or with crackers.
Notes
- Swap out mayonnaise for plain Greek yogurt if you're not a mayo fan.
- Use rotisserie chicken for a shortcut.
- Use a food processor for the chicken for that Chicken Salad Chicken texture.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 31gSaturated Fat: 5gUnsaturated Fat: 27gCholesterol: 113mgSodium: 360mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 41g
Nutrition provided is only an estimate.
