Copycat Lauryn's Lemon Basil Chicken Salad
Classic shredded chicken salad with fresh basil, lemon juice and zest, lemon pepper and toasted pecans, like Lauryn's Lemon Basil at Chicken Salad Chick. Bright and herby.
Classic shredded chicken salad with fresh basil, lemon juice and zest, lemon pepper and toasted pecans, like Lauryn's Lemon Basil at Chicken Salad Chick. Bright and herby.
Copycat Lauryn's Lemon Basil Chicken Salad
Ingredients
Chicken
- 1 ½ lb (700 g) chicken tenderloins
- 4 cups low-sodium chicken stock, or enough to cover
Dressing
- ¾ cup mayonnaise
- 1 rib celery, very finely minced
- ¼ cup finely chopped fresh basil
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Mix-ins
- ½ cup pecans, toasted and chopped
Instructions
- Poach the chicken.
Lay the tenders in a single layer in a wide pot and pour in enough stock to cover them by about 1/2 inch. Bring to a gentle simmer over medium heat, then lower the heat so it barely bubbles. Cook for 15 to 20 minutes, until the thickest piece reads 165°F (74°C).
- Cool.
Lift the chicken out of the stock and let it cool until it is just warm. Strain the stock and keep it for soup or rice.
- Mix the dressing.
Stir the mayonnaise, celery, basil, lemon juice, zest, lemon pepper, garlic powder and salt together in a large bowl.
- Shred.
Shred the chicken finely with two forks, or with a stand mixer and the paddle on low for 20 to 30 seconds. Stop before it turns to paste.
- Combine.
Add the shredded chicken and fold until coated, then fold in the pecans.
- Chill.
Cover and refrigerate for at least 2 hours so the flavours come together. Taste and adjust the salt before serving.
Notes
Let the chicken cool first: Hot chicken melts the mayonnaise and makes the salad greasy. Wait until you can handle it comfortably.
Shred it fine: The restaurant's chicken salad is shredded very small, almost fluffy. A stand mixer paddle does this in seconds.
The base: This flavour starts from the Classic Carol and adds to it.
Use fresh basil: Dried basil tastes flat here. Chop it just before mixing so it does not turn black.
Lemon pepper is salty: Most brands contain salt, so taste after chilling before adding more.
Pecans last: Fold them in shortly before serving if you want them to stay crunchy.
Serving: Pile it on a croissant or toasted bread, spoon it into lettuce cups, or serve it with crackers.
Storage: Keeps in an airtight container in the fridge for up to 3 days. It does not freeze well, as the mayonnaise separates.