Lemon Basil Chicken Salad
Bursting with summer flavors like lemon and fresh basil, this lemon basil chicken salad is a fresh take on a classic
Servings: 2 servings
Calories: 753kcal
Ingredients
- 1 lb. chicken tenderloins around 2 cups of cooked chicken
- ½ cup Duke's mayonnaise
- 1 celery rib minced
- 1 lemon juice and zest
- ¼ cup fresh basil lightly packed and then rough chopped
- ¼ cup pecans chopped
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. pepper
Instructions
How to Poach Chicken Tenderloins
- Boil 4 cups of chicken stock (or water). Gently place in chicken tenderloins. Cover with lid and remove from heat. Set a timer for 25 minutes. The carryover residual heat will cook the chicken perfectly, while keeping them very moist.
Preparing the chicken salad
- Add cooked chicken tenderloins to the bowl of the food processor. Turn on low speed for ten seconds. Make sure there are no large pieces leftover.
- Add shredded chicken to a bowl with mayo, celery, basil, lemon juice, lemon zest, chopped pecans, onion powder, garlic powder, salt, and pepper.
- Stir well to combine. I suggest allowing the chicken salad to chill for an hour in the fridge before serving.
Nutrition
Calories: 753kcal | Carbohydrates: 10g | Protein: 51g | Fat: 57g | Saturated Fat: 9g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 1101mg | Potassium: 1033mg | Fiber: 3g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 32mg | Calcium: 56mg | Iron: 2mg