Lemon Basil Chicken Salad

Print Recipe

5 from 1 vote

Lemon Basil Chicken Salad is simple and so good. Creamy, herby, and great for lunch or dinner!

Prep Time15

Total Time15

Course: Lunch, Sandwich

Cuisine: American

Keyword: Lemon Basil Chicken Salad

Servings: sandwiches

Author: Chelsea Lords

Cost: $3.00

Equipment

Large bowl

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

US - Metric

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.

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