This 15 minute lemon basil chicken salad is bright, creamy, and packed with protein — ideal for quick meals and easy meal-prepped lunches during the week.
Chicken salad is a staple here, and this lemon basil version is one of the quickest and most refreshing. Tender shredded chicken combines with crisp vegetables and a creamy lemon-basil dressing for a meal that comes together in about 15 minutes.
The dressing steals the show. A light base of mayonnaise and plain Greek yogurt is brightened with lemon juice and zest, minced garlic, and plenty of fresh basil. The dressing keeps the salad creamy without weighing it down, making it perfect for sandwiches, wraps, or bowls.
Ingredients You’ll Need
Shredded chicken: Use store-bought rotisserie chicken for convenience or make your own shredded chicken at home. Either works well.
Lemons: Both lemon juice and lemon zest are used to give the salad a vibrant citrus flavor.
Mayonnaise: Part of the creamy base for the lemon basil dressing.
Plain Greek yogurt: Lightens the salad and adds a touch of protein — 0% plain Greek yogurt works great.
Fresh basil: One cup of chopped fresh basil adds bright, fragrant herb flavor.
Garlic: One minced clove gives the dressing a subtle savory lift.
Red onion: Finely diced red onion provides mild onion flavor without overpowering the salad.
Celery: Adds crunch; adjust the amount to taste.
Spices: Salt and black pepper to season.
How To Make The Best Lemon Basil Chicken Salad
1. Prepare the chicken. If making shredded chicken at home, cook and shred it with two forks and place it in a large bowl. If using store-bought, break it into smaller pieces and add to the bowl.
2. Prep the vegetables. Finely dice the red onion and celery, then add them to the bowl with the chicken.
3. Make the lemon basil dressing. In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, minced garlic, chopped basil, salt, and black pepper until smooth.
4. Toss everything together. Pour the dressing over the shredded chicken and vegetables and mix until evenly coated. Taste and adjust salt and pepper as needed.
5. Serve or store. Serve immediately with crackers, on toasted bread, or wrapped in a tortilla. Store chilled in the refrigerator until ready to use.
Tip: For a creamier salad, add an extra 1–2 tablespoons of Greek yogurt.
Make Shredded Chicken At Home
Making shredded chicken at home is quick and gives you a great texture for salads. Here’s a simple method:
- Season 1–1½ lbs chicken tenders with salt and pepper.
- Bake at 400°F (about 200°C) for 15–18 minutes, until cooked through.
- Shred using two forks.
Serving Suggestions
With crackers: Serve the salad with whole wheat or your favorite crackers for a simple snack or lunch.
In a wrap: Spread into a tortilla with spinach, lettuce, or avocado slices for a portable meal.
As a sandwich: Pile the salad on toasted bread, brioche, or a croissant with sliced tomato and crisp lettuce.
On greens: Spoon over a bed of mixed greens or baby spinach and finish with a squeeze of lemon.
Why you’ll love this chicken salad recipe
- Light and refreshing: Lemon zest, crunchy celery, and fresh basil brighten every bite.
- Great for meal prep: Ready in minutes and perfect for quick lunches during the week.
- Very versatile: Enjoy with crackers, as a sandwich, in a wrap, or over a salad.
If you make this recipe, tag @kalefornia_kravings on Instagram and leave a comment — I love seeing your creations!
Easy Lemon Basil Chicken Salad
15 mins
15 mins
Ingredients
- 2 cups shredded chicken (store bought or homemade)
- 1/4 cup red onion, finely diced
- 1–2 celery stalks, finely diced
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 cup fresh basil, chopped
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 garlic clove, minced
- 1/2 tsp salt (plus more if needed)
- 1/4 tsp black pepper
Instructions
- Prep the salad. Add the shredded chicken, onion, and celery to a large bowl and set aside.
- Make the dressing. Whisk together mayonnaise, Greek yogurt, chopped basil, lemon juice, lemon zest, garlic, salt, and black pepper in a small bowl.
- Toss. Pour the dressing over the chicken and veggies and mix until combined. Adjust seasoning to taste.
- Serve. Serve with crackers, on bread, in a wrap, or over greens.
Notes
To make homemade shredded chicken:
- Season 1–1½ lbs chicken tenders with salt and pepper.
- Bake at 400°F for 15–18 minutes.
- Shred with two forks.
For a creamier salad, add an extra 1–2 tablespoons of Greek yogurt.
More chicken salad recipes you might like:
- Easy Pesto Chicken Salad
- Guacamole Chicken Salad
- Loaded BBQ Chicken Salad with Creamy Cilantro Dressing
- Southwest Chicken Chopped Salad with Creamy Chipotle Dressing