Healthy Lemon Basil Chicken Salad
Lemon Basil Chicken Salad- This chicken salad recipe is bursting with fresh summer flavor and packed with protein. It comes together quickly for weekday lunches and made healthy with no mayo!
I LOVE chicken salad. It doesn’t always love me back though because of the typical amount of mayonnaise that is usually mixed in. If you live anywhere in the south, you’ve probably heard of the hugely popular restaurant chain called Chicken Salad Chick. Years ago this is where I first fell in love with lemon basil chicken salad. Unfortunately, for the last few years I’ve avoided eating there due to how sluggish I feel after eating it.
Enter in: this healthy lemon basil chicken salad!
I have several recipes for chicken salad on TSE but this is definitely one of my favorites. It’s packed with fresh summer flavors like lemon juice and zest and tons of fresh basil. I’ve omitted the mayo and gone for more protein with Greek yogurt and add a crunchy southern bite with toasted pecans. This recipe is quick and easy and perfect for a weekday lunch or weekend picnic.
So, let’s get into it!
How to make Lemon Basil Chicken Salad
For this particular recipe, I used chopped grilled chicken breast to add to my summer salad experience. To make this recipe even easier, use rotisserie chicken. I also always use full fat Greek yogurt because I personally like the health benefits. Feel free to substitute fat free Greek yogurt or even sour cream; make it your own!
Gather the ingredients
Cooked chicken
Fresh basil- You want fresh basil in this recipe for the bright herby flavor it provides.
Lemons- We will use at least two large lemons to get that bright lemon flavor that makes the chicken salad so crave-able.
Greek yogurt- This is the only creamy ingredient in the salad; no mayo here!
Garlic powder- The garlic adds a great savory flavor.
Salt + Pepper
Pecans- I like to add chopped pecans to my chicken salad for a great crunch.
Step 1: Prep the chicken
Start by prepping whatever chicken you decide to use. You will need about 1.5 pounds of chicken for this recipe.
Step 2: Toast the pecans
To a sheet pan add 3/4 cup of chopped pecans and toast at 320 degrees for 5-8 minutes. Set the pecans aside to cool while you make the rest of the salad.
Step 3: Mix the salad
In a large mixing bowl, add the chopped chicken, Greek yogurt, lemon juice and zest, garlic powder and salt. Mix it well until the chicken is all coated. Next, add in a heaping 1/2 cup of chopped basil and the cooled pecans and fold them in gently.
Step 4: Let the salad sit
It’s important to let chicken salad sit for a little while in the fridge so all the flavors have time to meld together. I like to let the chicken salad sit overnight but at least allow for 1 hour before serving.
How to store
Store the chicken salad in an airtight container in the fridge for up to 5 days. If you notice any liquid in the salad, this is normal! Just give the chicken salad a good mix before eating and you’re good to go.
How best to serve
I like to eat this chicken salad with crackers. It would also be delicious on a croissant or sourdough toast. For a low carb lunch, add the chicken salad to lettuce cups.
Looking for more summer salad recipes?
Raw Carrot Salad with Citrus Vinaigrette
Healthy Sriracha Chicken Salad
Before you go, if you make this Lemon Basil Chicken Salad, comment and/or rate it down below. I’d love to hear what you think!
Healthy Lemon Basil Chicken Salad
Ingredients
- 1.5 pounds cooked chicken chopped/shredded
- 1 cup Greek yogurt
- 2 large lemons zested
- 4-5 TBSP juice from the 2 zested lemons
- 1/4 tsp garlic powder
- 1/4 tsp salt plus more to taste
- Fresh cracked pepper
- 1/2 + cup fresh basil chopped
- 3/4 cup pecans chopped
Instructions
- Start by prepping the chicken. If your are using rotisserie chicken remove the skin and shred the meat. If you are using grilled/baked chicken breast, chop the meat small.
- Preheat the oven to 320 degrees. Add the chopped pecans to a sheet pan and toast the nuts for 5-8 minutes until toasty brown. Don’t let them cook too long; they burn quickly!Set the pecans aside to cool.
- In a large bowl, add the chicken, Greek yogurt, garlic powder, salt and pepper and mix until all of the chicken is coated. Next, zest both lemons directly into the bowl and add the juice of the lemons. Stir to mix.
- Once the pecans have cooled, add them to the bowl along with a heaping 1/2 cup of chopped basil. Feel free to add more basil after tasting!Taste for salt at this point.
- Refrigerate the chicken salad for 1 hour or preferably overnight so the flavors have time to develop.
