Chicken Salad Chick Lauryn’s Lemon Basil
Chicken Salad Chick Lauryn’s Lemon Basil is a fresh and flavorful chicken salad filled with bright lemon, fresh basil and crunchy pecans! This easy copycat recipe combines finely shredded chicken with creamy mayonnaise and those light, summery flavors for a Chicken Salad Chick favorite you can make right at home.
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Recipe at a Glance
Chicken Salad Chick Lauryn’s Lemon Basil
Creamy shredded chicken with fresh basil, bright lemon flavor and crunchy pecans for a light and fresh twist on classic chicken salad.
Total time: 15 minutes
Difficulty: Easy
Best for: Lunch, brunch, meal prep & summer gatherings
Best Tip: Use fresh basil and finely shredded chicken for the closest Chicken Salad Chick flavor and texture.
🔍 COPYCAT SECRETS UNCOVERED!
If you want your Lauryn’s Lemon Basil to taste like the Chicken Salad Chick version, it’s all about getting the texture and those fresh flavors right.
- Get the chicken texture right – Chicken Salad Chick has a super-fine, tender chicken texture that you won’t get from simply chopping chicken breast. I use a stand mixer with the paddle attachment to shred the cooked chicken first, then give it a quick chop to make the pieces even finer.
- Use fresh basil – This isn’t the place for dried basil! Fresh basil gives Lauryn’s Lemon Basil its distinctive light, herby flavor and aroma. Finely chop it so you get a little basil throughout every bite. (I love adding slices of tomato to the sandwich – gives it that Caprese salad taste!)
- Don’t forget the pecans – Chopped pecans give this flavor its signature crunch and balance all that creamy chicken salad. Chicken Salad Chick specifically includes pecans in its description of Lauryn’s Lemon Basil.
- Bring on the lemon – Lemon is what keeps this chicken salad tasting bright rather than heavy. Chicken Salad Chick actually uses lemon pepper instead of lemon juice – so that’s another key to getting the flavor just right!
Chicken Salad Chick Lauryn’s Lemon Basil Ingredients
Lauryn’s Lemon Basil starts with a creamy Chicken Salad Chick-style chicken salad base, then fresh basil, lemon pepper and crunchy pecans give this flavor its signature bright, fresh taste.
- Chicken breast tenderloins – Tenderloins are my favorite for recreating that soft Chicken Salad Chick texture, but regular boneless skinless chicken breasts work too.
- Cooking the chicken: You can use precooked chicken or poach the tenderloins yourself. I bring mine to a boil, reduce the heat to low and simmer for about 10 minutes or until the chicken reaches 165°F.
- Mayonnaise – I use Duke’s for that rich, slightly tangy flavor and it’s a Southern favorite.
- Celery – Finely mince the celery so it adds just a subtle crunch without disrupting that signature fine texture.
- Fresh basil – Fresh is a must here! Finely chop the leaves so the basil flavor gets distributed throughout the chicken salad. If you want to get fancy, you can chiffonade the basil first, then give it a quick chop.
- Lemon Pepper – Here’s where the lemon comes in! One teaspoon adds bright citrus flavor along with a little peppery bite.
- Pecans – Finely chopped pecans add the crunch that sets Lauryn’s Lemon Basil apart from Classic Carol.
- Onion powder – Just 1/8 teaspoon rounds out the flavor without adding noticeable onion pieces.
How to Make Chicken Salad Chick Lauryn’s Lemon Basil
This copycat Lauryn’s Lemon Basil comes together in just a few minutes once the chicken is cooked. The key is finely shredding the chicken and chopping the celery, basil and pecans small enough that you get a little of everything in every bite.
- SHRED the cooked chicken with your stand mixer until finely shredded, then give it a quick chop if needed to get that signature Chicken Salad Chick texture.
- CHOP the fresh basil and pecans into small pieces and finely mince the celery.
- MIX the shredded chicken, Duke’s mayonnaise, celery, onion powder, fresh basil, lemon pepper and pecans in a large bowl until everything is evenly combined.
- CHILL for at least 1 hour before serving. This gives the basil and lemon pepper time to flavor the creamy chicken salad.
- SERVE Lauryn’s Lemon Basil on a croissant, with Club crackers or over a bed of lettuce for a lighter lunch.
🧰 Tools That Help You Get That Chicken Salad Chick Texture
- Batter bowl – Handy for mixing everything together without making a mess.
- Stand mixer with paddle attachment – The easiest way I’ve found to get chicken into those super-fine, tender pieces.
- Sharp knife – You’ll use it to finely chop the chicken after shredding plus mince the basil and pecans.
What Does Lauryn’s Lemon Basil Taste Like?
Lauryn’s Lemon Basil is one of Chicken Salad Chick’s brighter, fresher chicken salad flavors. Fresh basil adds an herby flavor, lemon pepper adds a bright citrusy bite and chopped pecans bring a little nuttiness and crunch. It’s lighter-tasting than many of their richer chicken salad varieties without sacrificing that creamy Chicken Salad Chick texture.
What to Serve with Lauryn’s Lemon Basil
I love Lauryn’s Lemon Basil on a buttery croissant with lettuce and tomato, but it’s also perfect with Club crackers or served over lettuce. For a full Chicken Salad Chick-style lunch, pair it with my Chicken Salad Chick Grape Salad, Broccoli Salad or Pasta Salad.
How to Store Lemon Basil Chicken Salad
Store leftover Lauryn’s Lemon Basil in an airtight container in the refrigerator for 3-4 days. Give it a quick stir before serving again.
I don’t recommend freezing mayonnaise-based chicken salad because the mayonnaise can separate after thawing and change that creamy texture.
More Chicken Salad Chick Chicken Salad Recipes
I’ve now recreated all of the classic Chicken Salad Chick chicken salad flavors so you can make your favorite scoop at home! From classic and fruity to spicy and savory, check out all my Chicken Salad Chick copycat recipes or pick your favorite flavor below.
- Classic Carol Chicken Salad – just the basics: mayo, celery, onion powder…and chicken
- Barbie-Q – with hickory bbq flavor
- Buffalo Barclay – with buffalo sauce
- Cranberry Kelli – Carol with dried cranberries and slivered almonds
- Dixie Chick – like the Carol but add minced onions
- Fancy Nancy – it sure is fancy when you add fruit like fuji apples, grapes and crushed pecans
- Fruity Fran – similar to the Nancy but replace the pecans with pineapple (and I liked it much better!)
- Jalapeño Holly – pickled jalapenos
- Kickin’ Kay Lynne – bacon, cheese, jalapeños, buffalo sauce, sriracha and ranch
- Olivia’s Old South – adds eggs and sweet pickles
- Sassy Scotty – cheddar, bacon & ranch
- Greek Goddess – Kalamata olives & feta cheese
- Jill Pickle – dill pickles
- Maui Mama – with bacon, jalapeno & pineapple!
- Southwest Senorita – roasted corn & poblano
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Chicken Salad Chick Lauryn’s Lemon Basil
Equipment
Ingredients
- 2 cups chicken breast cooked & shredded
- 2/3 cup Dukes mayonnaise
- 2 tbsp celery finely minced
- 1/8 tsp onion powder
- 3 tbsp basil fresh, finely chopped
- 1 tsp lemon pepper
- 2 tbsp pecans finely chopped
Instructions
- Place cooked chicken tenderloins or breasts into a mixer with the dough hook to shred chicken. This is the KEY to getting the texture that Chicken Salad has! After shredding, chop roughly.2 cups chicken breast
- In a large bowl, add chicken, celery, mayonnaise, basil, lemon pepper, pecans and onion powder and stir well.2/3 cup Dukes mayonnaise, 2 tbsp celery, 1/8 tsp onion powder, 3 tbsp basil, 1 tsp lemon pepper, 2 tbsp pecans
- Serve with bread, crackers or on a salad.
