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Copycat Lemon Basil Chicken Salad Recipe

4.5 from 131 reviews

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.

Ingredients

Scale

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
  • 11 1/2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. 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.
  2. Mix Dressing: In a separate small bowl, stir together the mayonnaise, garlic powder, onion powder, minced fresh basil, and lemon juice until well blended.
  3. Combine Salad and Dressing: Pour the dressing over the chicken mixture. Season with salt and pepper to taste.
  4. 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