Copycat Lemon Basil Chicken Salad Recipe That Lauryn Should Approve Of Salads Lunch Poultry Sandwiches

On a recent trip to a Chicken Salad Chick, I tried the Lauryn's Lemon Basil Chicken Salad. It was a creamy chicken salad made with fresh basil and lemon juice. Delicious! With this easy copycat recipe I can now make it at home anytime that I get the craving.

The lemony chicken salad recipe is made with shredded chicken breast, celery, chopped pecans, mayonnaise, garlic powder, onion powder, fresh basil and fresh lemon juice. The ingredients are stirred together, then seasoned with salt and black pepper. If you want it exactly like the restaurant's version, make sure to finely shred the chicken breast – you could even pulse it in a food processor. The pecans are optional, but add some texture and crunch.

Serve this refreshing, creamy chicken salad for lunch or dinner on a bed of lettuce, as a sandwich filling or with crackers or potato chips. (Yes, potato chips! Once you scoop chicken salad onto a potato chip, you won't go back!) If you want to serve it like the restaurant, use an ice cream scoop to make perfect mounds. Store any leftover chicken salad in an airtight container in the refrigerator.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 2 cups finely shredded cooked chicken breast
• 1 rib celery, chopped fine
• 1/4 cup chopped pecans (optional)
• 3/4 cup mayonnaise 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 tablespoons minced fresh basil
• 1 - 1 1/2 tablespoons lemon juice

Here's how to make it: 

1. Put the chicken, celery and pecans into a bowl. 
2. Add the mayonnaise, garlic powder, onion powder, basil and lemon juice. Season with salt and pepper. Stir to combine.
    

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