Go Back

Lemon Basil Chicken Salad

A refreshing and delightful salad featuring tender grilled chicken, fresh basil, and a zesty lemon dressing, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces boneless, skinless chicken breasts I recommend using organic chicken for a richer flavor.
  • 4 cups mixed salad greens Spring mix works wonderfully.
  • 1 cup cherry tomatoes, halved Look for ripe ones—they’re sweeter!
  • 1/2 cup celery, diced For that perfect crunch.
  • 1/4 cup red onion, thinly sliced Soak in cold water for 10 minutes to mellow the taste if necessary.
  • 1/4 cup fresh basil leaves, torn Adds an amazing aromatic quality.
  • 1 pieces lemon, juiced Freshly squeezed for optimal flavor.
  • 1/4 cup olive oil Extra virgin is best.
  • Salt and pepper To taste.

Method
 

Cook the Chicken
  1. Start by heating your grill or skillet over medium-high heat. Season the chicken breasts with salt and pepper. Grill for about 6-8 minutes per side or until fully cooked, with an internal temperature of 165°F (75°C). Let rest for 5-10 minutes before slicing thinly.
Prepare the Dressing
  1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until emulsified. Taste and adjust seasoning if necessary.
Toss the Salad
  1. In a large salad bowl, combine mixed greens, cherry tomatoes, celery, red onion, and basil. Pour the dressing over and gently toss until everything is combined.
Assemble
  1. Layer the sliced chicken over the salad and serve on chilled plates for an extra refreshing treat.

Notes

This salad is best enjoyed fresh, but if you have leftovers, store in an airtight container in the fridge for up to 2 days. Keep the chicken and salad separate until serving to maintain texture.