This easy and healthy Lemon Basil Chicken Salad recipe is one you will make over and over. Gluten free and full of flavour, this is a great lunch to tote to school or work. Use leftover rotisserie to make it even easier!
Lemon Basil Chicken Salad! <—singing
Your taste buds will be singing too once you get a mouthful of this deliciously light and super fresh tasting salad.
It started out as a mission to use up a crisper of odds and ends before grocery shopping day. Leftover chicken and some cooked brown rice contributed to the amazing-ness.
Lemon Basil Chicken Salad
I love adding grains to salads.
I’ve said it before and I’ll say it again, always cook extras! I made chicken fried rice earlier in the week and cooked double the amount of rice that I needed as well as an extra chicken breast.
That means this dinner came together lickety-split on a busy Thursday night.
After chopping up my leftover veggies from the depths of my fridge ( two pepper halves, half a red onion, and some romaine lettuce that was on it’s last legs), I layered up the rest of the components in a large bowl.
Cooked brown rice (you could use any cooked grain really), the chopped veggies, diced cooked chicken, and some garlic and fresh basil for that punch of flavour.
I scored a basil plant from Whole Foods a few weeks ago and it has been basil city up in here ever since. 🙂
After giving those ingredients a good toss it was onto the dressing.
Simple goodness consisting of fresh lemon juice and olive oil.
My favourite method for emulsifying your dressing is an old fashioned jar and lid. Give it a good shake and you’re good to go.
Pour it over the goods in your big salad bowl. To full incorporate the dressing, I got in there with my hands and gave everything a nice massage. Lemony basily deliciousness all over.
This made two good sized portions, but I would definitely double up for leftovers on this one. Cold out of the fridge for a quick lunch the next day is killer.
Yields 2 servings
Serves 2 large
10 minPrep Time
10 minTotal Time
- 4 cups cooked brown rice
- 1 pepper, diced (I used ½ a red one & ½ an orange one)
- ½ red onion, diced
- 1 cup romaine lettuce, torn
- 1 cooked chicken breast, diced
- 1 cup finely chopped fresh basil
- 3 cloves garlic, minced
- 1 lemon, juiced
- 2 tbsp olive oil
- sea salt & fresh pepper, to taste
- In a large bowl, combine cooked brown rice, peppers, lettuce, chicken, basil, onion, and garlic and stir well
- In a small jar, shake together the lemon juice, olive oil, sea salt and pepper. Pour over the brown rice mixture and stir again to combine.
- Serve immediately or refrigerate, covered, until serving