Description
This easy lemon basil chicken salad is a zesty, creamy, and protein-packed dish perfect for quick lunches or meal prepping. With fresh basil, lemon juice, and Greek yogurt, it offers a refreshing twist on classic chicken salad that can be served with crackers or as a sandwich filling.
Ingredients
Chicken 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 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 garlic clove, minced
- ½ tsp salt (plus more if needed)
- ¼ tsp black pepper
Instructions
- Prep the salad: Add the shredded chicken, finely diced red onion, and finely diced celery to a large mixing bowl. Set it aside to prepare the dressing.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt, chopped fresh basil, lemon juice, lemon zest, minced garlic, salt, and black pepper until well combined.
- Toss: Pour the dressing over the prepared chicken and vegetables. Mix thoroughly until everything is evenly coated. Taste the salad and adjust seasoning by adding more salt or pepper if desired. Optionally, add an extra ¼ teaspoon of salt for enhanced flavor depending on serving preference.
- Serve: Serve the lemon basil chicken salad chilled with your favorite crackers or use it as a filling in sandwiches with your preferred bread for a satisfying meal.
Notes
- To make homemade shredded chicken: Season 1 to 1½ lbs. of chicken tenders with salt and pepper, bake at 400°F (204°C) for 15-18 minutes, then shred using two large forks.
- For a creamier chicken salad, add an additional 1-2 tablespoons of Greek yogurt to the dressing.
