Hurley House has been making and serving our signature Lemon Basil Chicken Salad for three years, and today I am thrilled to share the recipe with you!
If I have heard it once, I have heard it one hundred times. “I didn’t like chicken salad until I tried this one!” Truly, this is the chicken salad for people who think they don’t like chicken salad. Fresh chicken, a light dressing, and pops of green peas make this chicken salad stand out.
I think a lack of gloppiness (is that a word?) makes Lemon Basil Chicken Salad widely accepted, even among chicken salad haters. People who dislike chicken salad tend to be turned off by gobs of mayo-heavy sauce, which I can appreciate.
Lemon Basil Chicken Salad is not mayo-heavy. It is very fresh, very light, and packed with a lot of lemony goodness that redeems any bad past experiences with over-sauced chicken salad.
As a final note, if you’re taking a meal to someone, why not try a big container of Lemon Basil Chicken Salad, a loaf of Banana Bread, and fresh fruit. Doesn’t that sound delicious?
Hurley House Lemon Basil Chicken Salad
- 1/2 cup mayonnaise I like Hellman’s
- 1 tablespoon pesto
- zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 pounds cooked chicken cubed or shredded
- 1 bunch of fresh basil chopped
- 10 oz frozen peas thawed
- In a large bowl, combine the mayonnaise, pesto, lemon zest, lemon juice, olive oil, salt, and pepper until fully mixed.
- Add the cooked chicken, chopped basil, and green peas. Gently stir to combine everything!Note: If you are making this and storing it, you do not need to thaw the peas before adding.