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Fresh Lemon Basil Rotisserie Chicken Salad

lemon basil rotisserie chicken salad - featured image
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A bright, fresh chicken salad made with rotisserie chicken, lemon, and basil. Perfect for summer lunches, picnics, or quick dinners, this easy recipe comes together in under 15 minutes with no cooking required.

Ingredients

Scale
  • 3 cups cooked rotisserie chicken, shredded or diced (about 1 medium rotisserie chicken, skin removed)
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1/4 cup plain Greek yogurt (full-fat works best)
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • 1/4 cup finely chopped fresh basil leaves (packed tightly)
  • 1/4 cup finely chopped red onion
  • 1 celery stalk, finely diced
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • Butter lettuce leaves or croissants (for serving, optional)
  • Sliced avocado (for serving, optional)
  • Extra fresh basil (for garnish, optional)
  • Lemon wedges (for serving, optional)

Instructions

  1. Prep the chicken: Remove the skin from the rotisserie chicken and discard. Shred the meat into bite-sized pieces using two forks or your hands. You should have about 3 cups. Place the shredded chicken in a large mixing bowl. If the chicken is cold from the fridge, let it sit at room temperature for 10 minutes before mixing.
  2. Prepare the herbs and vegetables: Wash and thoroughly dry the basil leaves. Stack the leaves, roll them tightly like a cigar, and slice crosswise into thin ribbons, then give them a rough chop. Place the chopped basil in a small bowl, sprinkle with a pinch of salt, and let it sit while you prep the other ingredients. Finely dice the red onion and celery. If sensitive to raw onion, soak the diced onion in cold water for 5 minutes, then drain and pat dry.
  3. Zest and juice the lemon: Wash the lemon thoroughly. Using a microplane, zest the lemon directly over the bowl with the chicken, being careful to only get the yellow part. Cut the lemon in half and juice it. You’ll need about 1 tablespoon of juice.
  4. Make the dressing: In a small bowl, combine the mayonnaise, Greek yogurt, lemon juice, lemon zest, salt, pepper, and garlic powder (if using). Whisk until smooth and creamy. Taste and adjust salt and pepper to preference.
  5. Combine everything: Add the chopped basil, red onion, and celery to the bowl with the shredded chicken. Pour the dressing over the top. Using a silicone spatula or large spoon, gently fold everything together until the chicken is evenly coated. Be careful not to overmix.
  6. Rest and adjust: Let the chicken salad rest in the fridge for at least 15 minutes before serving. After resting, taste again and adjust seasoning if needed.
  7. Serve: Serve the chicken salad on butter lettuce leaves for a low-carb option, or pile it onto a croissant. Garnish with extra fresh basil and a lemon wedge. Also works as a filling for sandwiches, wraps, or stuffed avocados.

Notes

Salt the chopped basil and let it sit for a few minutes to release essential oils and intensify flavor. Let the chicken sit at room temperature for 10 minutes before mixing for better dressing coating. Don’t skip the resting step in the fridge—it allows flavors to meld. For dairy-free, swap Greek yogurt with thick dairy-free yogurt or use all mayonnaise. This salad tastes even better the next day.

Nutrition

Keywords: chicken salad, rotisserie chicken, lemon basil, summer recipe, easy lunch, no-cook, quick meal, healthy chicken salad

Find it online: https://chloeplate.com/fresh-lemon-basil-rotisserie-chicken-salad-easy-summer-recipe/