Sunny Lemon Basil Chicken Salad

I love chicken salad and I am always experimenting with different ways to mix it up.  However, sometimes keeping it simple is better.  This Lemon Basil Chicken Salad recipe is just that…simple and delicious.  And anything with Lemon is just happy and sunny!  With a lemon basil creamy dressing mixed into the chicken, it’s fresh, light, but full of flavor. It’s also a great way to use up leftover chicken. You get the brightness from the lemon, the fresh and fragrant basil, and a slight bite from the onion….so yummy!

Every year I plant a small 2 by 6 foot garden in my small Hoboken, NJ backyard.  This year I planted tomatoes, jalapeños, dill, chives, carrots, and basil!  So far, the basil has been the most fruitful of the bunch, so I have been finding uses for it in a variety of recipes.  It adds flavor, depth, and color.  In this chicken salad, combined with lemon zest, you get a refreshing, glorious flavor.

To add to the simplicity, this is a great recipe to use up leftover chicken!  No need to cook from scratch!  Make this and eat right away or make ahead to eat during the week.  It is a great option for taking to work.  Top it over a spinach and carrot salad, scoop it with crackers, or eat on whole wheat toast.
​
Enjoy!
Carrie

Print

Sunny Lemon Basil Chicken Salad

When I think of Summer, I think of gardens of fresh herbs and bright beautiful lemons.  This Sunny Lemon Basil Chicken Salad brings those Summer images together in one deliciously simple recipe. With a lemon basil creamy dressing mixed into the chicken, it's fresh, light, but full of flavor. It's also a great way to use up leftover chicken. You get the brightness from the lemon, the fresh and fragrant basil, and a slight bite from the onion....so yummy!

Course Main Course, Salad

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings 2 people

Author Carrie Tyler

Ingredients

• 2 8oz Chicken breasts baked or grilled with salt & pepper
• 1 Lemon, zest
• ¼ Lemon, juice
• 2 Tbls Fresh Basil leaves, finely sliced
• 1.5 Tbls Red Onion, finely diced
• 3 Tbls Mayonnaise
• Salt and Pepper to taste

Instructions

1. Salt & Pepper Chicken and roast in 400 degree oven for 25 minutes or until temperature reaches 165 degrees in center.  Cool Chicken.  Once cool, cut chicken into bite size pieces.  Add to a medium-large bowl for mixing.

   

2. Finely Dice onion and measure 1.5 tsp.  Add to bowl with chicken.

   

3. Layer basil leafs and slice into thin strips and measure 2 Tbls.  Add to bowl with chicken.

4. Zest the lemon with the small end of a grater or lemon zester.  Then halve the lemon and squeeze one half to get 1 teaspoon lemon juice.  Add to bowl with chicken.

5. Add mayonnaise and mix all ingredients in the bowl

   
6. Add salt & pepper to taste
7. Plate & enjoy!