Copycat Lemon Basil Chicken Salad Recipe
Introduction
This Copycat Lemon Basil Chicken Salad is a bright and fresh twist on a classic favorite. With tender shredded chicken, zesty lemon, and fragrant fresh basil, it’s perfect for sandwiches, wraps, or a light meal.
Ingredients
- 2 cups finely shredded cooked chicken breast
- 1 rib celery, chopped fine
- 3/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons minced fresh basil
- 1 – 1 1/2 tablespoons lemon juice
- 1/4 cup chopped pecans
- Salt and pepper, to taste
Instructions
- Step 1: In a medium bowl, combine the shredded chicken, chopped celery, and pecans.
- Step 2: Add the mayonnaise, garlic powder, onion powder, fresh basil, and lemon juice. Season with salt and pepper to taste.
- Step 3: Stir everything gently until well combined. Adjust lemon juice and seasoning as needed before serving.
Tips & Variations
- For a lighter option, substitute half of the mayonnaise with Greek yogurt.
- Add a pinch of cayenne pepper for a subtle spicy kick.
- Swap pecans for toasted almonds or walnuts for different texture and flavor.
- Use fresh lemon zest in addition to juice for extra brightness.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving as some liquid may separate. This salad is best enjoyed chilled but can be brought to room temperature for about 15 minutes if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover rotisserie chicken for this salad?
Yes, leftover rotisserie chicken works perfectly and adds great flavor and convenience to this recipe.
How can I make this chicken salad ahead of time?
You can prepare the salad up to a day in advance. Keep it covered and refrigerated to allow the flavors to meld and maintain freshness.
PrintCopycat Lemon Basil Chicken Salad Recipe
This Copycat Lemon Basil Chicken Salad is a refreshing and flavorful cold salad featuring shredded chicken breast mixed with crisp celery, fresh basil, tangy lemon juice, and crunchy pecans, all brought together with creamy mayonnaise and subtle garlic and onion powders. Perfect as a light lunch or a sandwich filling, it’s an easy-to-make, tasty dish that’s bright and satisfying.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
Ingredients
Chicken Salad Ingredients
- 2 cups finely shredded cooked chicken breast
- 1 rib celery, chopped fine
- 1/4 cup chopped pecans
Dressing Ingredients
- 3/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons minced fresh basil
- 1 – 1 1/2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Combine Main Ingredients: In a large bowl, add the shredded cooked chicken breast, chopped celery, and chopped pecans. Toss them together gently to distribute evenly.
- Mix Dressing: In a separate small bowl, stir together the mayonnaise, garlic powder, onion powder, minced fresh basil, and lemon juice until well blended.
- Combine Salad and Dressing: Pour the dressing over the chicken mixture. Season with salt and pepper to taste.
- Mix Thoroughly: Stir all ingredients until the chicken salad is evenly coated with the dressing and the flavors are well combined. Chill before serving if desired.
Notes
- For a nuttier flavor, toast the pecans lightly before adding.
- Adjust lemon juice to taste depending on preferred tanginess.
- This salad can be served on sandwiches, wraps, or over greens for a light meal.
- Use fresh basil for the best flavor; dried basil will not provide the same freshness.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: chicken salad, lemon basil chicken salad, easy chicken salad recipe, summer salad, light lunch, no-cook chicken salad
