Chicken Salad with Basil

Bright, creamy, and herb-forward, this Chicken Salad with Basil is the kind of recipe you’ll reach for when you want something simple yet special. It’s perfect for lunches, light dinners, sandwiches, or atop a bed of crisp greens. The fresh basil gives the salad a lively lift while shredded Parmesan adds a gentle savory note. This recipe uses four cups of diced cooked chicken cut into 3/4-inch pieces, a luscious mayo and buttermilk dressing, lots of fresh green onion and basil, and a touch of coarsely grated Parmesan to finish. Read on for ingredient notes, easy cooking options, and clear, step-by-step directions to make this again and again.

Why you’ll love this Chicken Salad with Basil

If you like a chicken salad that’s fresh instead of heavy, this one delivers. The buttermilk thins the mayo just enough so the dressing clings to each bite without feeling dense. Sliced green onion brings mild crunch and a mild, fresh bite, while fresh basil gives the whole dish a bright, almost sweet herb aroma. Parmesan adds a savory counterpoint that keeps the flavor interesting. The texture is nicely balanced — tender chicken, crisp herbs, and a creamy coating that never overwhelms.

Ingredients

• 4 cups diced cooked chicken, cut in 3/4 inch pieces (If you’re cooking the chicken for this recipe, see notes below.)
• 3/4 cup mayo
• 1/4 cup buttermilk
• 1/2 cup sliced green onion
• 1/2 cup sliced fresh basil leaves (or more)
• 3 tablespoons coarsely grated Parmesan Cheese
• Salt and fresh ground black pepper to taste

Make it your own

This Chicken Salad with Basil is naturally flexible. Here are a few easy ideas to tailor it:

• For a lighter version, use a mayonnaise with a lighter oil base and low-fat buttermilk.
• Add crunch with chopped celery or toasted sliced almonds.
• Stir in a teaspoon of Dijon mustard if you prefer a tangier profile.
• Serve on toasted bread, a croissant, in lettuce cups, or over mixed greens for a simple, satisfying meal.

Cook the chicken (if needed)

If you don’t have pre-cooked chicken, here are two simple methods to prepare it so the pieces finish tender and moist, ready to be diced into 3/4-inch pieces for this Chicken Salad with Basil.

Poached chicken

1. Place boneless, skinless chicken breasts in a single layer in a skillet or medium saucepan. Add enough cold water or low-sodium chicken broth to cover the chicken by about 1 inch.
2. Add a pinch of salt and any aromatics you like (a bay leaf, a few peppercorns, or a smashed garlic clove). Bring to a gentle simmer over medium heat — do not let it boil vigorously.
3. Once the liquid simmers, reduce heat to low, cover, and cook for 10–12 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C).
4. Transfer the chicken to a cutting board and let it rest for 5–10 minutes before dicing into 3/4-inch pieces.

Roasted chicken

1. Preheat the oven to 400°F (205°C). Pat boneless, skinless chicken breasts dry and season lightly with salt and pepper.
2. Place the chicken on a rimmed baking sheet or in a baking dish and roast for 18–22 minutes, until the internal temperature reaches 165°F (74°C).
3. Allow chicken to rest 5–10 minutes, then dice into 3/4-inch pieces.

Step-by-step directions

The recipe directions below are rewritten into clear, step-by-step instructions that follow the ingredient list exactly and keep the original order and amounts intact.

1. Prepare the chicken: If you are using pre-cooked chicken, dice it into 3/4-inch pieces until you have 4 cups. If cooking chicken specifically for this recipe, follow one of the simple cooking methods above, then dice the cooked chicken into 3/4-inch pieces so the total equals 4 cups.
2. Place the diced chicken in a large mixing bowl — choose a bowl with enough room to stir without spilling.
3. Add the 3/4 cup mayo to the bowl with the chicken.
4. Pour in the 1/4 cup buttermilk. Stir the mayo and buttermilk together with the chicken until the pieces are evenly coated; this creates a creamy but pourable dressing that clings to the chicken.
5. Add 1/2 cup sliced green onion to the bowl. Use a sharp knife to slice the white and green parts on a slight diagonal for a pleasant bite and visual appeal.
6. Add 1/2 cup sliced fresh basil leaves. Stack the basil leaves, roll them tightly (a chiffonade), and slice them into ribbons, or simply tear them by hand if you prefer a rustic look. If you love basil, add a little more to intensify the herb flavor.
7. Sprinkle 3 tablespoons of coarsely grated Parmesan Cheese over the mixture. The coarse grate gives little pockets of umami throughout the salad.
8. Season the mixture with salt and freshly ground black pepper to taste. Start with a small pinch of salt and a few grinds of pepper, then taste and adjust. The Parmesan is salty, so be cautious not to over-salt at first.
9. Gently fold all ingredients together until they are evenly distributed. Use a rubber spatula or large spoon and fold from the bottom up so the chicken stays tender and doesn’t break apart.
10. Cover the bowl and chill the salad for at least 30 minutes in the refrigerator to let the flavors meld. If serving immediately, a short 10–15 minute rest still helps meld flavors, but chilling enhances the basil’s brightness.
11. Before serving, give the salad a final stir and taste for seasoning. Add another pinch of salt or a few more grinds of black pepper if needed.
12. Serve the Chicken Salad with Basil on toasted bread, in a croissant, in lettuce cups, or over a bed of mixed greens. Garnish with a few whole basil leaves or an extra sprinkle of Parmesan if desired.

Storage and make-ahead tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days. The basil will gradually lose some freshness, so plan to consume it within a few days for the best flavor.
• If you want to prepare components ahead, dice the cooked chicken and keep it refrigerated, and mix the dressing (mayo and buttermilk) in a separate container. Combine with the basil and green onion just before serving to preserve brightness and texture.
• For picnics or packed lunches, keep the salad and bread separate until you’re ready to eat to prevent sogginess.

Common questions

Can I use rotisserie chicken?

Yes — rotisserie chicken works great. Just remove skin and bones, then dice the meat into 3/4-inch pieces until you reach 4 cups.

Can I substitute Greek yogurt for mayo?

You can replace some or all of the mayo with Greek yogurt for a tangier, lighter dressing, but the recipe amounts call for 3/4 cup mayo. If you prefer a swap, use up to 1/2 cup Greek yogurt and 1/4 cup mayo to maintain creaminess, then adjust the buttermilk slightly if needed.

Can I omit the Parmesan?

Yes — omit it if you prefer, though the Parmesan adds a savory, nutty note that enhances the overall flavor. If you skip it, taste and adjust salt as needed.

Serving suggestions

• Classic sandwich: Pile the salad between slices of your favorite bread and add crisp lettuce for crunch.
• Light lunch: Scoop the salad into butter lettuce or romaine leaves for a fresh wrap.
• On greens: Serve over arugula or mixed greens with a squeeze of lemon for a simple dinner salad.
• Snack board: Offer the salad alongside crackers, sliced cucumbers, and heirloom tomatoes for a casual spread.

Flavor notes

The interplay of fresh basil and green onion gives this Chicken Salad with Basil a lively, herbal character. The buttermilk lightens the dressing so it doesn’t weigh down the chicken, while the mayonnaise keeps it luxuriously creamy. Parmesan introduces a subtle savory depth that rounds out the brighter flavors. The texture is intentionally varied: tender chicken pieces, soft dressing, and thin ribbons of basil that stand out in every bite.

Scaling and feeding a crowd

This recipe makes enough for several sandwiches or salads, depending on portion size. To double the batch, multiply ingredients proportionally — twice the chicken, mayo, buttermilk, green onion, basil, and Parmesan — and mix in a suitably large bowl. Taste and adjust seasoning before serving. For a party, serve the salad in a large bowl with rolls or a platter of toasted baguette slices.

Final thoughts

With minimal effort and simple ingredients, this Chicken Salad with Basil is a standout for its freshness and balanced texture. It’s fast to assemble once the chicken is cooked and keeps beautifully for a few days, making it ideal for meal prep, quick lunches, and easy entertaining. The basil is the star — use good-quality, fragrant leaves, and don’t be shy about adding a little extra if you want that herb-forward lift. Enjoy this bright, creamy salad any time you need something wholesome and satisfying.