Basil Chicken Salad

This basil chicken salad is made with shredded chicken, crisp celery, sweet dried cranberries, and crunchy pecans, all tossed in a creamy mayo dressing with fresh basil.

Chicken salad with rotisserie chicken

Like most busy moms, I love to make chicken salad with rotisserie chicken! It's super quick and easy, plus it tastes great.

This version is inspired by my favorite local cafe that comes up with the best salads and sandwiches! Once I tried their lemon basil chicken salad I knew I had to go home and recreate it.

When I recreate recipes, I'm determined to test them until they're just as good, if not better, than the original. And this basil chicken salad is SO dang good.

(You have to try my grilled chicken salad too!!)

Key INGREDIENTS

• Shredded chicken - Rotisserie chicken is my go-to because it's quick, flavorful, and makes this recipe come together in no time. Simply remove the meat and shred it. I love using my stand mixer for an easy, hands-free shortcut. You can also poach a few chicken breasts if you prefer. (If you want to try canned chicken, check out my tips for this canned chicken salad recipe!)
• Dried cranberries - Perfect for some added sweetness! Golden raisins work great too!
• Pecans - For a nutty crunch. I recommend toasting them first to bring out their rich, nutty flavor - it makes a noticeable difference!
• Celery - Also adds great crunch!

For the basil dressing

• Mayo - The creamy base for the dressing! It binds everything together and is a non-negotiable in a classic chicken salad. Feel free to use whichever kind you prefer though - olive oil mayo, light, full-fat, etc.
• Dijon mustard - A little bit goes a long way! Adds a subtle tang to cut the richness of the mayo.
• Lemon - Use a fresh lemon for the best flavor. Freshly squeezed lemon juice is brighter and more vibrant, while bottled lemon juice can taste overly sharp and lack freshness.
• Sugar - Trust me on this one! A little bit of sugar enhances all the flavors!
• Salt - Just a little bit makes the dressing richer and more satisfying. Salt equals flavor!
• Basil - And the star ingredient - sweet basil! I used a quarter cup. During the summer months, you can buy an entire plant from the grocery store for under 5 bucks!

instructions

• Make the dressing - Use a food processor to blend the basil into the dressing. This helps finely break down the basil leaves, releasing their sweet, fresh flavor and evenly distributing it throughout the dressing.

• Combine the chicken and mix-ins - Be sure to use a large bowl with plenty of room to stir!
• Add the basil dressing - Pour the basil dressing over the shredded chicken mixture and gently stir until the dressing is evenly distributed. Continue mixing until all the ingredients are well combined and the chicken salad comes together into a cohesive mixture.

• Chill - While you can enjoy the chicken salad right away, it tastes even better chilled. Cover and refrigerate for at least a couple of hours before serving. Enjoy it on a sandwich, tucked into a wrap, or served over a bed of mixed greens.

Recipe tips

• Shred the chicken: A quick and easy way to shred chicken is by using a stand mixer. Place the cooked chicken in the mixer bowl, attach the paddle attachment, and mix on medium-low speed until the chicken is evenly shredded to your desired texture.
• Meal prep: Chicken salad is an excellent make-ahead meal because the flavors become even better after chilling in the refrigerator. When made with freshly cooked chicken and stored properly, it will keep for up to 5 days in the fridge, making it a convenient option for easy lunches throughout the week.

Ways to serve

• Our favorite way to enjoy this chicken salad is as a sandwich! Toast two slices of bread, slather peach jam on one side, then top with arugula and a large scoop of chicken salad. This sandwich is the BEST.
• My second favorite way to enjoy it is with crackers! I love Crunch master crackers with it, but any crispy cracker will do!
• Make it into a wrap! Feel free to add greens or avocado.