Lemon Basil Chicken Salad

Prep Time
Cook Time
1h 15m
Ready In

"A basic chicken salad with a little twist. I love to lighten it up a bit by adding sour cream or yogurt to the dressing along with fresh lemon juice and zest. It is just a nice change from the traditional version. Serve just as a salad over a bed of greens, on your favorite bread, roll, pita bread, or croissant; or my favorite along side some crackers for a light snack or lunch."

Original recipe yields 5 servings


  • Serving Size: 1 (327.6 g)
  • Calories 140.7
  • Total Fat - 8.9 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 25.4 mg
  • Sodium - 774.1 mg
  • Total Carbohydrate - 8.9 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.6 g
  • Protein - 6.1 g
  • Calcium - 59.5 mg
  • Iron - 0.4 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.2 mg

Step 1

Chicken ... For me, the best method for this is - Roasted bone in, skin on breasts in the oven. Now, obviously, you can use boneless, skinless breasts, but I just think the bone in has so much more flavor. I brush the breasts with olive oil and season with salt and pepper, bake in a 375 degree oven on a baking sheet lined with parchment paper or foil until the juices run clear. About 30-40 minutes for bone in, and 20-30 for boneless. Let the chicken cool and cut in cubes. NOT too small, I love nice size pieces for this salad.

Step 2

Dressing ... Add the celery, celery leaves, onion, capers, sour cream, mayonnaise, lemon juice, lemon zest, basil, and parsley to a bowl and mix. Season with salt and pepper and then add the chicken and toss well. Refrigerate at least 30 minutes before serving.

Step 3

Serve ... You can serve as is over a bed of greens, serve with crackers for a light lunch or snack, or on your favorite bread, rolls, or croissant. Or stuff in a tomato or an avocado. ENJOY!

Tips & Variations

No special items needed.