Go Back
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
  • ΒΌ 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!