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lemon basil chicken salad on a plate of arugula

Lemon Basil Chicken Salad

Carolyn
This lemon basil chicken salad is made with shredded chicken, crisp celery, sweet dried cranberries, and crunchy pecans, all tossed in a creamy mayonnaise dressing with fresh basil.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Main Course, Salad
Cuisine American
Servings 6 servings
Calories 441 kcal

Equipment

Ingredients
  

For the dressing:

  • ¾ cup mayonnaise
  • ½ tablespoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • ¼ cup loosely packed basil

For the chicken salad:

  • 3 cups cooked shredded chicken
  • ¾ cup small diced celery
  • ½ cup dried cranberries
  • ¾ cup chopped pecans, toasted

Instructions
 

  • In a food processor, combine the mayo, dijon mustard, lemon juice, sugar, kosher salt, and basil. Pulse until the basil is pulverized into tiny pieces. Scrape the sides down with a spatula if necessary.
  • In a large bowl, combine the shredded chicken, celery, dried cranberries and toasted pecans.
  • Add the mayo basil dressing to the chicken and stir until well combined. Enjoy immediately or chill for 4 hours to develop the flavor. 

Nutrition

Calories: 441kcalCarbohydrates: 12gProtein: 19gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 64mgSodium: 449mgPotassium: 267mgFiber: 2gSugar: 10gVitamin A: 165IUVitamin C: 2mgCalcium: 29mgIron: 1mg
Keyword basil chicken salad
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