Bring one of your restaurant favorites home with this easy copycat Chicken Salad Chick Lauryn’s lemon basil recipe! This chicken salad is so versatile. It goes great with crackers, salad, or as a sandwich.
I have recently caught on to the craze of Chicken Salad Chick. Their food is so good! To me, it’s the perfect light and refreshing lunch. Their lemon basil chicken salad is one of my favorites.
I like to make this chicken salad and then have it on wheat toast but it is also great with salad or crackers too. I love whipping up a batch of this copycat chicken salad to have on hand for lunch for a few days.
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What we know about Chicken Salad Chick
These are some things I have heard (but cannot confirm) about how Chicken Salad Chick makes their food. They use chicken tenderloins (not chicken breast) and then shred them. I have also heard that they use Duke brand mayonnaise.
The original Lauryn’s Lemon Basil uses chopped pecans but I left those out of mine. You can easily add some.
Ingredients needed
For this chicken salad, you will need:
- Chicken tenderloins: You’ll need about one pound of chicken tenderloins.
- Water: To boil the chicken in.
- Mayonnaise: I have heard a rumor that Chicken Salad Chick uses Duke’s mayonnaise. That’s what I used but you can also use your favorite brand of full fat mayonnaise.
- Garlic powder, onion powder, salt, and pepper: To season the chicken salad with.
- Celery: You will need one large rib of celery, finely chopped.
- Basil: You’ll need fresh basil.
- Lemon: I used fresh lemon juice, but you can also use bottled if that’s what you have on hand.
- Pecans: I left these out because of my kids but if you would like to add them, you’ll need about ¼ cup of diced pecans.
You will also need a hand or stand mixer (or you can use two forks) and a food processor.
How to make
To make Lauryn’s lemon basil chicken salad, begin by adding water to a large pot. Add your chicken tenderloins in with the water. Bring the water to a boil.
Once the water has reached boiling, reduce the heat to low and cover the pot. Cook for 8 to 10 minutes. Do not overcook or the chicken will be rubbery. The chicken should register at 165 degrees with a meat thermometer. You will also be able to tell if it’s done when you go to shred it.
Once the chicken is done, remove it from the water and let it cool. Use two forks or use a stand or hand mixer to shred the chicken. I like using a mixer because it is very quick and it helps get the chicken very fine like the original at Chicken Salad Chick.
Using your food processor, run the celery rib through until it is finely diced. Next, use it to chop your fresh basil.
Next, whisk or stir in the garlic powder, onion powder, salt, and pepper in with the mayonnaise. In a large bowl combine the shredded chicken, mayonnaise with seasonings, celery, and basil. Add in the lemon juice and stir well. Add diced pecans, if desired.
How to serve
Serve with crackers, on a fresh green salad, or on bread. I like to use toasted wheat bread.
How to store leftovers
Store leftovers an airtight container, this chicken salad will last four days in the refrigerator.
Other great copycat recipes:
- Copycat Chicken Salad Chick Pimento Cheese
- Copycat Chicken Salad Chick Barbie-Q
- Copycat Chicken Salad Chick Dixie Chick
- Copycat Jason’s Deli Fruit Dip
- Copycat Sweet Tomatoes Ranch
- Copycat Chicken Salad Chick Fruity Fran
- Copycat Chicken Salad Chick Kickin’ Kay Lynne
- Copycat Chicken Salad Chick Broccoli Salad
Copycat Chicken Salad Chick Lemon Basil Chicken Salad
Equipment
- 1 food processor
- 1 Large cooking pot
Ingredients
- 1 pound chicken tenderloins this yields about 2 cups of shredded chicken
- 1 large rib of celery finely diced
- ¾ cup mayonnaise I recommend using Duke's
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- 3 tablespoons finely diced fresh basil
- 1 tablespoon lemon juice
- ¼ cup diced pecans if desired
Instructions
- To make this chicken salad, begin by adding water to a large pot. Add your chicken tenderloins in with the water. Bring the water to a boil.
- Once the water has reached boiling, reduce the heat to low and cover the pot. Cook for 8 to 10 minutes. Do not overcook or the chicken will be rubbery. The chicken should register at 165 degrees with a meat thermometer. You will also be able to tell if it’s done when you go to shred it.
- Once the chicken is done, remove it from the water and let it cool. Use two forks or use a stand or hand mixer to shred the chicken. I like using a mixer because it is very quick and it helps get the chicken very fine like the original at Chicken Salad Chick.
- Using your food processor, run the celery rib (with ends removed) through until it is finely diced. Next, use it to chop your fresh basil.
- Next, whisk or stir in the garlic powder, onion powder, salt, and pepper in with the mayonnaise. In a large bowl combine the shredded chicken, mayonnaise with seasonings, celery, and basil. Add in the lemon juice and stir well. Add diced pecans, if desired.
- Serve over salad, toasted bread, or with crackers.
Brit says
This sounds delicious! Curious if you/ve tried using a 50/50 ratio of greek yogurt and mayo to increase the protein and health factor? I’ve tried other chicken salad recipes that do this, curious if you think the flavor would still be right.
Audrey Wood says
Hi Brit, I haven’t tried this specific recipe with greek yogurt so I can’t say. I think it would be a little different than the restaurant version but if that doesn’t bother you I don’t see why you couldn’t. If you try it let us know how it turns out. 🙂