When the weather warms up, I always crave something fresh, light, and full of flavor. That’s why I keep coming back to this lemon basil chicken salad chick recipe. It’s one of my all-time favorite twists on classic chicken salad.
The bright zing of lemon and the fresh punch of basil turn ordinary shredded chicken into something unforgettable. I created this version to satisfy my love for vibrant, herb-packed meals that are easy to prepare.
I serve it in wraps, on toast, or right from the bowl. It works for lunch, dinner, or even a quick meal prep option.
As someone who experiments constantly in the kitchen, I can say this one hits every note just right. You’re going to love it.
Why You Will Love This Recipe?
If you’re anything like me, you’re always looking for a recipe that’s both easy and bursting with flavor—and this lemon basil chicken salad delivers on both fronts.
I love it because it feels fresh and light, but it’s also super satisfying thanks to the protein-packed chicken and creamy dressing.
The zing of fresh lemon and the herbaceous punch of basil bring such a vibrant twist that it instantly wakes up your taste buds.
Whether I’m making it for a quick lunch, meal prep, or a weekend picnic, it’s always a hit. Plus, it’s customizable, low-carb, and ready in just 20 minutes. What’s not to love?
How To Prepare Lemon Basil Chicken Salad Chick Recipe?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Lunch, Dinner
Cuisine: American
Difficulty: Easy
Yield: 4 servings
Equipment Needed
- Medium saucepan (for poaching chicken)
- Mixing bowls
- Whisk
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 3 cups cooked, shredded chicken breast
- ½ cup mayonnaise
- 2 tablespoons fresh basil leaves, finely chopped
- 1½ tablespoons pecans, finely chopped
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon salt
- Dash of black pepper
Step-by-Step Instructions
1. Cook and Shred the Chicken
Poach the chicken breasts in simmering water until fully cooked, about 10 minutes. Once cooled, shred the chicken using two forks or your hands. Shredded chicken absorbs the dressing better than diced pieces.
2. Prepare the Dressing
In a mixing bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth. Stir in the finely chopped basil and pecans.
3. Combine Chicken and Dressing
Add the shredded chicken to the dressing mixture. Mix thoroughly until the chicken is well-coated.
4. Chill and Serve
For the best flavor, cover the salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
Nutrition Facts (Per Serving)
- Calories: 230 kcal
- Protein: 16g
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 56mg
- Sodium: 593mg
- Carbohydrates: 1g
- Fiber: 1g
- Sugar: 1g
Serving Suggestions
- Sandwich: Serve the chicken salad on toasted wheat bread with lettuce and tomato slices.
- Wraps: Spoon into lettuce leaves for a low-carb option.
- Crackers: Enjoy as a dip with your favorite crackers.
- Salad: Top a bed of mixed greens with a scoop of the chicken salad for a light meal.
Tips and Variations
- Nuts: Substitute pecans with slivered almonds or walnuts for a different crunch.
- Dressing: For a lighter version, replace half of the mayonnaise with Greek yogurt.
- Herbs: Add a teaspoon of Dijon mustard for an extra tangy flavor.
- Add-ins: Incorporate diced celery or green onions for added texture.
Health Benefits
This chicken salad is a good source of lean protein, essential for muscle repair and growth. Basil provides antioxidants and has anti-inflammatory properties.
Lemon juice adds vitamin C, supporting immune health. Using nuts like pecans introduces healthy fats and additional protein.
What we know about Chicken Salad Chick?
Chicken Salad Chick is a fast-casual restaurant chain specializing in a variety of chicken salad flavors. Founded in 2008 by Stacy and Kevin Brown in Auburn, Alabama, the concept originated from Stacy’s homemade chicken salad recipes, which she initially sold door-to-door.
After facing restrictions on selling home-cooked food, the Browns opened their first restaurant, which quickly gained popularity. The menu features over a dozen chicken salad varieties, each named after influential women in Stacy’s life, reflecting personal stories and connections.
In addition to chicken salads, the chain offers sandwiches, sides, soups, and desserts. As of 2025, Chicken Salad Chick operates over 280 locations across 21 U.S. states, with its headquarters in Atlanta, Georgia.
The brand emphasizes fresh, made-from-scratch meals and Southern hospitality, aiming to spread joy and enrich lives through its offerings
Note
For optimal flavor, prepare the salad a few hours in advance. This allows the ingredients to meld, enhancing the overall taste.
How To Store?
I always make sure to store this lemon basil chicken salad recipe the right way to keep it fresh and flavorful for days. Here’s what I do:
I transfer the salad into an airtight container and pop it into the refrigerator. It keeps well for up to 4 days, which makes it perfect for meal prepping. Just make sure your chicken was fresh to begin with—if you’re using leftovers, go by the original cook date to be safe.
I avoid freezing this salad because the mayonnaise and fresh basil don’t thaw well. The texture tends to separate, and you’ll lose that creamy, herby goodness. So I always enjoy it fresh from the fridge, and trust me, it’s just as tasty the next day.
Conclusion
This lemon basil chicken salad recipe quickly became a staple in my kitchen because it checks every box—it’s quick, fresh, healthy, and absolutely packed with flavor.
Whether I’m scooping it onto crackers for a snack, tucking it into a wrap, or serving it over greens, it always hits the spot. What I love most is how easy it is to customize with what I have on hand.
If you’re looking for a refreshing twist on chicken salad that feels gourmet but takes minutes to make, this is the one. Try it once, and I promise—you’ll be making it on repeat like I do.