Lemon Basil Chicken Salad
I love this Lemon Basil Chicken Salad. It's something quick that I can keep in the fridge for an easy lunch during the weekdays. I tried a few times to recreate the Chicken Salad Chick Lauryn's Lemon Basil recipe, and I think I've finally figured it out! The Lemon Basil is by-far my favorite item from their menu. If you love anything lemon basil, you'll definitely want to try this chicken salad out.
Equipment
- Food Processor
- Large Pot
- Lemon Zester or the smaller side of a cheese grater
- Lemon Juicer optional
- Spoon
Ingredients
- 2.5 lbs Chicken Breast Meat I used 2.5 lbs of Chicken Breast Strips
- 1.5 oz Chopped Fresh Basil
- 1 stalk Celery
- 1/4 cup Pecans
- Juice of 2 Lemons
- Zest of 1/2 Lemon
- 4 tbsp Mayonnaise
- 2 tsp Pepper
- 1 tsp Salt
Instructions
- Boil your chicken breast meat in a large pot. Boil for around 20-30 minutes until fully cooked. Remove from water and shred. Set aside and let cool.
- Add your fresh basil to your food processor with your s-shaped flat blade. Chop on high until basil if fully minced. Then add in your stick of celery, pecans, lemon juice and zest. Chop on high until all comes together in a minced-like paste.
- Add your chicken, mayonnaise and seasonings to your food processor. Keep mixing on high. You may have to pause and break up large pieces of the chicken. Keep chopping on high until it all comes together. If it seems dry, add in more mayo one teaspoon at a time. Remove from food processor and store in an airtight container for up to one week. Serve on a salad, sandwich or with crackers. Enjoy!
