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Lemon Basil Chicken Salad

A refreshing summer salad featuring juicy shredded chicken, crisp greens, cherry tomatoes, and a zesty lemon-basil dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken is preferred for convenience.
  • 2 cups mixed greens A blend of arugula and spinach for flavor.
  • 1/2 cup cherry tomatoes, halved They add sweetness!
  • 1/4 cup red onion, thinly sliced Soak in water for a milder flavor if preferred.
  • 1/4 cup fresh basil leaves, chopped Fresh is key here—don't settle for dried!
  • 1/4 cup feta cheese, crumbled Adds a deliciously creamy element.
  • 3 tablespoons olive oil Extra virgin for the best flavor.
  • 2 tablespoons lemon juice Freshly squeezed, of course!
  • Salt and pepper to taste Don't be shy!

Method
 

Preparation
  1. In a large bowl, combine the mixed greens, shredded chicken, cherry tomatoes, red onion, and chopped basil leaves.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Top the salad with crumbled feta cheese.
  5. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container for up to two days. Keep dressing separate to maintain freshness. For best results, prepare components ahead of time and assemble right before serving.