If you’re craving a fresh, vibrant lunch that’s as easy as it is delicious, this Easy Lemon Basil Chicken Salad Recipe is just the ticket. It’s perfect for quick weekday meals, packing for picnics, or even when you want a light yet satisfying dinner. The zingy lemon and fragrant basil brighten up tender shredded chicken, making every bite a little celebration of flavor and texture.
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Why You’ll Love This Easy Lemon Basil Chicken Salad Recipe
This chicken salad strikes the perfect balance between creamy and fresh. The lemon zest and juice give it a sunshiny pop, while the fresh basil adds a bright herbal note you might not expect but will totally adore. You’ll find it’s wonderfully versatile—great for sandwiches, atop greens, or simply with crunchy crackers when you need something satisfying in a flash.
- Texture you want: Tender shredded chicken combined with crisp celery and onion for an irresistible bite.
- Flavor that pops: Fresh lemon and basil combine for a refreshing twist on classic chicken salad.
- Everyday ingredients: No fancy pantry surprises—just what you probably already have on hand.
- Works for any night: Quick to whip up for dinner or pack for lunch without fuss.
Ingredient Spotlight
A few key ingredients make this Easy Lemon Basil Chicken Salad Recipe sing. Using freshly chopped basil instead of dried transforms the flavor from ordinary to remarkable. The combo of mayonnaise and Greek yogurt keeps things creamy but lightens the salad so it never feels heavy. And don’t skip the lemon zest—that tiny touch brings real brightness.
- Shredded chicken: Use rotisserie or poach your own for juicy, tender bites.
- Fresh basil: The star herb here; chop it finely for even flavor distribution.
- Greek yogurt: Adds creaminess and tang without extra heaviness.
Seasonality & Sourcing
Fresh basil thrives in late spring through summer, so snap it up when it’s at its peak for the best flavor punch. If basil isn't available fresh, you can try Italian parsley with a touch of mint, but it won’t be quite the same. When picking lemons, choose firm ones heavy for their size—this means they're juicy and perfect for zesting and juicing. For chicken, a freshly roasted bird from your local market or homemade poached chicken gives a big flavor upgrade without extra work.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by shredding your cooked chicken or grabbing pre-shredded from the store to save time. Dice the red onion and celery finely to add just the right crunch without overpowering the salad. Set these aside in a large bowl ready to mingle with the dressing. This step sets you up for quick assembly; don’t skip finely dicing the celery, or you’ll miss that crisp texture contrast.
Step 2 — Cook & Build Flavor
There’s no actual cooking here, but this step focuses on building flavor. Whisk the mayonnaise, Greek yogurt, freshly chopped basil, lemon juice, lemon zest, minced garlic, salt, and pepper together in a small bowl. The zesty, creamy dressing makes this chicken salad shine. Pour it over your chicken and veg, then toss thoroughly until everything is evenly coated. Give it a quick taste and adjust salt or pepper as needed—this little tweak can make all the difference.
Step 3 — Finish & Rest
After mixing, let the salad rest for about 10-15 minutes if you have the time. This brief rest allows the lemon and basil to infuse the chicken fully, making every bite flavorful. If you’re short on time, you can serve immediately, but you’ll notice a deeper, more balanced taste once it’s had a moment together. Keep leftovers chilled in an airtight container to maintain fresh texture and flavor.
Troubleshooting Easy Lemon Basil Chicken Salad Recipe
If your chicken salad turns out a bit dry, a splash more lemon juice or a spoonful of Greek yogurt can revive it quickly. For bland flavor, an extra pinch of salt or an additional clove of minced garlic amps up the zest. If it feels too soggy, holding back on the celery or dicing vegetables more coarsely next time helps keep that crunch intact. Small adjustments like these can really elevate your result.
Pro Tips
I always find freshly grated lemon zest makes a noticeable difference. Also, when chopping basil, chiffonade it to avoid bruising those delicate leaves. Don’t skip resting the salad for fuller flavors, and be gentle when folding to keep your shredded chicken from becoming mushy.
- Heat control: The salad is served cold, so avoid heating shredded chicken to maintain moisture.
- Timing window: Mix and enjoy within 3 days for best freshness.
- Make-ahead move: Prepare the dressing in advance and toss just before serving to keep basil bright.
- Avoid this pitfall: Don’t overdice celery; too small pieces lose their satisfying crunch.
Variations & Substitutions
Whether you want to lighten this salad even more or cater to dietary preferences, the Easy Lemon Basil Chicken Salad Recipe is flexible. Swap Greek yogurt for extra mayo for richness, or use avocado for creaminess plus healthy fats. If you prefer a dairy-free version, coconut yogurt or a tangy vinaigrette with olive oil and lemon can work nicely. For herb swaps, mint or tarragon can bring new freshness if basil's unavailable.
Great Debates
One classic question for chicken salad lovers is mayo versus Greek yogurt. Mayo gives a luscious creaminess, while Greek yogurt adds tang and lightens it up. I tend to use a combo because it balances richness with brightness beautifully. Another common debate is fresh lemon juice only versus adding some zest; I always say go for both — zest adds that fragrant lemon oil aroma that juice alone can’t deliver.
Make-Ahead, Storage & Freezing
You can make the Easy Lemon Basil Chicken Salad Recipe up to 1 day in advance and store it in an airtight container in the fridge. The flavors meld beautifully, but basil may darken if stored too long, so fresh-chop a small handful to stir in just before serving if that happens. I don’t recommend freezing this salad since the fresh herbs and creamy dressing can break down and lead to a mushy texture on thawing.
Yield & Conversions
This recipe makes about 3–4 cups of chicken salad, ideal for 4 servings as a main or 6 as a lighter snack or sandwich filling. To double, simply double each ingredient. For half, halve away—but keep an eye on seasoning since salt and pepper may need a tiny tweak. Metric heads can use 500g shredded chicken, 60ml each mayo and yogurt, and 30g fresh basil for a perfectly balanced dish.
Serving Ideas & Pairings
I love serving this Easy Lemon Basil Chicken Salad Recipe chilled alongside crunchy crackers or thick slices of crusty bread. It’s also fabulous spooned over a bed of baby spinach or arugula for a quick lunch salad. A side of fresh fruit or a crisp cucumber salad complements the lemony brightness, while a drizzle of extra virgin olive oil or a sprinkle of toasted pine nuts adds elegant texture and richness.
FAQs
Absolutely! Rotisserie chicken is a perfect shortcut and adds great flavor. Just shred it finely and you’re good to go.
Stored in an airtight container, it stays fresh for up to 3 days. For best texture, add extra basil just before serving.
Yes! Substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or simply increase the mayo for creaminess.
Definitely. Just mix everything up and portion into airtight containers. It keeps well for several days and makes busy weekdays easier.
Notes, Tools & Special Equipment
For this recipe, a medium mixing bowl and a small bowl for the dressing are all you need. A sharp knife helps finely dice the onion and celery, and a microplane zester makes lemon zesting effortless. If you like precision, a kitchen scale is handy for weighing chicken, but cups work perfectly fine here. No special equipment, just good quality ingredients and your favorite bowl to toss it all in.
PrintPrintable Recipe 📖
Easy Lemon Basil Chicken Salad Recipe
A bright and refreshing Easy Lemon Basil Chicken Salad combining shredded chicken, fresh basil, and a zesty lemon dressing made with mayonnaise and Greek yogurt. Perfect for a quick lunch or light dinner served with crackers or bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
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 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the salad: Add the shredded chicken, finely diced red onion, and celery to a large bowl and set aside.
- Make the dressing: In a separate small bowl, mix together the mayonnaise, Greek yogurt, chopped fresh basil, lemon juice, lemon zest, minced garlic, salt, and black pepper until smooth and well combined.
- Toss: Pour the prepared dressing over the chicken mixture and toss gently until everything is evenly coated. Taste the salad and adjust seasoning with more salt and pepper if desired.
- Serve: Serve the chicken salad immediately with your favorite crackers or as a sandwich filling using your preferred bread. Alternatively, refrigerate the salad until ready to serve to keep it chilled.
Notes
- Use either store-bought rotisserie chicken or cook and shred chicken breasts or thighs at home.
- Adjust the amount of lemon juice and zest to your preference for brightness.
- Greek yogurt helps lighten the dressing while adding creaminess, but can be substituted with more mayonnaise if desired.
- Chilling the salad for 30 minutes before serving enhances the flavors.
- Add chopped nuts or dried cranberries for extra texture and flavor variation.
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