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Lemon basil chicken salad with lettuce and tomato on small white plate with fork.
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Lemon Basil Chicken Salad

This Lemon Basil Chicken Salad recipe is perfect for lunch! It's made with rotisserie chicken and tossed in a homemade zesty herb dressing.
Prep Time25 mins
Total Time25 mins
Course: Lunch
Cuisine: American
Diet: Gluten Free
Keyword: chicken salad, lemon chicken salad, lemon herb chicken salad
Servings: 6
Calories: 329kcal
Author: Christine Rooney


For The Chicken Salad:

  • 2 lbs. rotisserie chicken yields 4 cups
  • 4 cloves garlic
  • 2 shallots or ½ onion (any color)
  • 1 bell pepper any color
  • ½ cup basil plus more for garnish

For The Lemon Mayo Dressing:

  • cup mayo
  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. lemon juice
  • tsp. kosher salt adjust to taste
  • tsp. pepper adjust to taste
  • gluten free bread, wraps, or crackers to serve optional


For The Chicken Salad:

  • Mince 4 cloves of garlic and 2 shallots (or ½ an onion).
  • Dice 1 large bell pepper (any color).
  • Mince ½ cup fresh basil.
  • Once the rotisserie chicken is cool enough to handle remove it from the package, remove the skin, and discard. Carefully pull all of the white and dark meat from the bones and place it on a cutting board, discarding the chicken bones.
  • Cut the pieces of rotisserie chicken into cubes or shred it. You can cut the pieces as large or small as you like. Place the diced chicken into a large mixing bowl.
  • Place the minced garlic, shallots, and peppers in the mixing bowl along with the diced chicken.

For The Lemon Mayo Dressing:

  • Combine ⅓ cup mayo, 2 Tbsp. Dijon mustard, 3 Tbsp. lemon juice, and ⅛ tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined.
  • Drizzle as much or as little of the dressing over the chicken salad as you like. Stir until completely combined.
  • Add the minced basil to the chicken salad and stir until completely combined.
  • To Serve: Serve in a full or half sandwich, wrap, tortilla, pita bread, naan bread, lettuce wrap, or with crackers (make sure to choose a gluten free brand if gluten is an issue for you).
    Squeeze a wedge of lemon over the top and garnish with extra basil. Adjust salt and pepper levels as needed (optional).


This chicken salad may be made the day ahead and stored in an airtight container in the fridge.
It lasts for 3-4 days store in an airtight container in the fridge.


Serving: 1cup | Calories: 329kcal | Carbohydrates: 4g | Protein: 45g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 693mg | Potassium: 549mg | Fiber: 1g | Sugar: 2g | Vitamin A: 767IU | Vitamin C: 30mg | Calcium: 38mg | Iron: 1mg