Lemon Basil Chicken Salad is fresh and full of flavor. Tender chicken, crisp celery, and the most amazing lemon-basil dressing!

Lemon-Basil Chicken Salad in bread makes a sandwich, with the sandwich cut in half and stacked on top of each other.

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Lemon Basil Chicken Salad

I love coming up with new flavors for my favorite chicken salad! This one is light, fresh, and herby—I can’t get enough.

Lemon and basil are my favorite, so this was a no-brainer!

Lately, I’ve been loving it on cucumber slices (seeds scooped out) for a light lunch or on toasted whole-grain bread with lettuce and avocado when I want something more filling.

All the ingredients for this recipe are prepped and ready for easy assembly, including the meat, mayo, sour cream, dijon, herbs, celery, lemon, and honey.

Ingredients

Here’s what you need to make Lemon Basil Chicken Salad:

  • Rotisserie chicken: A lemon-pepper one adds extra flavor. Dice it super fine for the best sandwich texture.
  • Celery: Adds fresh crunch. A small dice helps it blend in better.
  • Basil: The main herby flavor that pairs so well with lemon. Chop it fine so it’s in every bite.
  • Freeze-dried dill: A game changer when fresh isn’t on hand (or when you don’t want to chop more!). The flavor is bold and so good!
Dressing whisked together in a bowl for this lemon-basil chicken salad.

Lemon Basil Chicken Salad Dressing

  • Mayo & sour cream: Make the dressing thick and creamy. Lighter versions work too.
  • Honey: Adds a touch of sweetness to balance flavors.
  • Lemon (zest & juice): Brings a fresh, bright flavor.
  • Dijon mustard: Adds tang, depth, and a little thickness.
  • Onion & garlic powder: Give extra flavor without being too overpowering.
  • Salt & pepper: Make all the flavors pop.

How to Serve Lemon Basil Chicken Salad

  • On bread or croissants: Makes a delicious sandwich. Add lettuce and avocado for extra flavor.
  • In lettuce wraps: Light and fresh. Avocado is a great addition here too!
  • With crackers: Perfect for snacking or as a party spread.
  • Stuffed in a pita: Add lettuce and avocado for a tasty combo.
  • In a wrap: Roll it up in a tortilla for an easy meal.
  • With cucumber slices: Crisp, refreshing, and great for a light bite.
Add all the other ingredients to the bowl with the dressing and mix everything together.

Storage

Lemon Basil Chicken Salad Leftovers

  • Fridge: Best the same day, but leftovers keep in an airtight container for up to 3 days. Basil may darken over time.
  • Mix before serving: The dressing can separate, so give it a quick stir.
  • No freezing: Mayo-based dressings don’t hold up well in the freezer.

More Easy Sandwich Recipes:

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5 from 1 vote

Lemon Basil Chicken Salad

By Chelsea Lords
Lemon Basil Chicken Salad is simple and so good. Creamy, herby, and great for lunch or dinner!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 sandwiches

Equipment

Ingredients

Dressing
  • 1/3 cup mayo
  • 3 tablespoons sour cream
  • 1 tablespoon honey or to taste
  • 1 large lemon 1/2 tsp zest & 1 tablespoon juice
  • 1-1/2 teaspoons Dijon-style mustard
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 teaspoons freeze-dried dill optional
Chicken Salad
  • 2 lightly packed cups finely diced rotisserie chicken
  • 1/2 cup finely diced celery
  • 1/2 cup diced basil
  • Serving suggestions see note 1

Instructions 

  • In a large bowl, whisk together all dressing ingredients until smooth.
  • Add the diced chicken, celery, and basil to the bowl. Gently fold everything together until well combined. Taste and adjust seasoning if needed.
  • Enjoy as a sandwich, in lettuce wraps, or over greens.

Recipe Notes

Note 1: Serve this chicken salad on croissants, toasted bread, or in a wrap for a hearty meal—I love adding avocado and lettuce. For a lighter option, try it in lettuce wraps, stuffed in a pita, or on cucumber slices. It also works great as a dip with crackers!
Storage: This chicken salad is best fresh but keeps in an airtight container in the fridge for up to 3 days. Stir before serving since the dressing may separate. Freezing isn’t recommended.

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 6g | Protein: 10g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 41mg | Sodium: 309mg | Potassium: 175mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 0.65mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Judith A Nero says:

    5 stars
    I loved this! The basil and lemon go so well together. I did substitute honey for the sugar.

    Reply
    1. Chelsea says:

      Yay! I am so thrilled to hear this! Thanks Judith!

      Reply