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.
Sara Smith says
Love this recipe. Great for summer gatherings
Dwc says
I was so excited to find this recipe, I don’t normally like chicken salad but I love Chicken Salad Chick’s Lemon Basil and I’m thrilled that this recipe tastes exactly like it! It’s so simple and easy to make. My husband loves their jalapeño holly so I plan on making it next. Thanks for a great recipe!
Audrey says
So glad you liked it! I hope you like the Jalapeno Holly too 🙂
Barb says
Fantastic! We don’t have that chain, but this salad is delish!
Janet says
Made a double recipe a few weeks ago for a reception, with garden fresh basil and it was delicious. Little shy of the 6 tablespoons of basil, but it wasn’t my garden where I could quickly get more. Tonight I had a 12 oz. breast of chicken so I adjusted the ingredients accordingly and used dry basil. Not the same. Hopefully tomorrow when the flavors have some time to meld, it will improved. I’ll still eat it, but not the same. Lesson learned! Use Fresh basil!!
Jenn says
I was pleasantly surprised to find a copycat recipe for Chicken Salad Chicks Lemon Basil Chicken Salad. It was just like it.
Thank you for posting!
Charlotte says
I made this using the breast of a rotisserie chicken and it was delicious.
Mitch says
I love CSC’s Lemon Basil sandwiches whenever my wife and I drop by there. I had half of a cooked rotisserie chicken I needed to use up, and a bunch of sweet Basil in my garden not doing a dang thing, and this was a good use for them! You totally nailed the flavors in this recipe! Holy moly! I served this to my wife and kids for lunch today and they absolutely loved it! Well done and thank you so much! Keep killin it, Audrey!
Abigail says
Yummm! This is my pregnancy craving, and my wallet thanks you for not having to go to CSC every day 😂 This totally does the trick! So easy. The mixer is a game changer for sure!
Lindsey says
This chicken salad has such a nice, subtle flavor! Really enjoyed it. Thanks for the recipe!
Jennifer says
I only tried the restaurant version a few days ago, but I was already needing the recipe. I didn’t follow this exactly, but it did taste very similar to the restaurant version. Here’s the differences in my recipe:
I used Costco pre shredded rotisserie chicken meat, the entire bag.
I used dried basil.
I used shelled sunflower seeds in lieu of pecans.
Overall, this hit the spot almost as good as the original,. I could’ve shredded the chicken better before mixing it, but this saved a lot of time.
Thanks for the recipe. I love it!!
Audrey says
I am so glad you enjoyed it!! Thank you for taking time to review the recipe 🙂
Liz says
This is good. I used fresh lemon and felt like it needed more lemon zing, so I grated some lemon peel – just what it needed.
Angela says
I have been obsessed with Chicken Salad Chick’s Lemon Basil Chicken Salad for weeks now. I made this recipe today, and it completely nailed the flavors. Thank you for such a great recipe.
BRIAN says
SUPLIMENT PINE NUTS FOR PECANS. BEST EVER !
Elizabeth says
Such a lovely recipe for a light lunch! So refreshing and easy. One of my all time faves!
Wendy says
Can’t wait to try this copycat! This is my favorite kind from Chicken Salad Chick and I’m so happy to finally find a recipe for it! Although, it’s odd that your store includes pecans in this one, because mine does not… I may have to try it with them added, though!
Audrey says
My CSC for sure had pecans in it and online it says it contains pecans but like you said, it could just vary store by store though. I’ve only been to the one by me. Thanks for stopping by, I hope you enjoy the recipe. Please let me know how you like it or if there are any other Chicken Salad Chick recipes you are looking for.
Kristi says
Wendy I thought the same thing. I just tried it again and they’re in there they’re very finely chopped. Maybe look at your menu board bc I didn’t remember them either.
Debra says
Fabulous and so easy to make.
Valerie says
This sounds amazing!Question. Why don’t you use the food processor to chop the chicken? Does it make it too fine?
Audrey says
You can use your food processor if you like. I think that the restaurant uses industrial equipment that the mixer helps replicate at home.
Lauren says
I was hesitant to make this since it didnt have reviews yet, but it is so good! So worth it. I added the pecans but about 1T instead and it waas amazing!
Audrey says
Thank you so much, Lauren. I am so glad you liked it and thank you for taking time to leave a review.