This Easy Lemon Basil Chicken Salad is a refreshing and flavorful dish perfect for a quick lunch or light dinner. Combining shredded chicken with fresh basil, zesty lemon, and creamy Greek yogurt and mayonnaise, it offers a bright and savory taste with a delightful texture.
Total Time:45 minutes
Yield:4 servings
Ingredients
Salad
2 cups shredded chicken (store bought or homemade)
¼ cup red onion, finely diced
1-2 celery stalks, finely diced
Dressing
¼ cup mayonnaise
¼ cup plain Greek yogurt
1 cup fresh basil, chopped
2 Tbsp lemon juice
1 Tbsp lemon zest
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
Instructions
Prepare the chicken: Start by shredding cooked chicken into bite-sized pieces using two forks or your fingers. You can use store-bought rotisserie chicken or homemade roasted chicken.
Chop the vegetables and basil: Finely dice the red onion and celery stalks. Chop the fresh basil leaves until they are small and fragrant.
Make the dressing: In a medium bowl, combine mayonnaise, plain Greek yogurt, lemon juice, lemon zest, minced garlic, salt, and black pepper. Stir well to create a smooth and creamy dressing.
Combine all ingredients: Add shredded chicken, diced onion, celery, and chopped basil into the bowl with the dressing. Gently mix everything together until the chicken is well coated and evenly distributed.
Chill the salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
Serve: Once chilled, give the salad a final stir. Serve it on a bed of lettuce, as a sandwich filling, or enjoy it on its own.
Notes
For best results, use freshly cooked or high-quality store-bought shredded chicken to ensure tenderness and flavor.
You can adjust the amount of lemon juice and zest to match your preferred level of acidity and brightness.
May substitute mayonnaise with a vegan mayo for a dairy-free option and use plant-based yogurt to make it vegan.
Adding chopped nuts like toasted almonds or walnuts can add a nice crunch.
This salad keeps well for up to 3 days in the refrigerator in an airtight container.
