Chicken Salad with Basil

Light, bright, and ridiculously easy to make, this Chicken Salad with Basil is one of those recipes that feels fancy but comes together in minutes. It’s perfect for quick weeknight dinners, picnic sandwiches, or spooned over a bed of crisp greens. With tender chunks of cooked chicken, fragrant basil, and a creamy tang from mayo and buttermilk, every bite is fresh and satisfying.

Why you’ll love this Chicken Salad with Basil

This chicken salad balances creamy and herbaceous notes in a way that’s simple yet memorable. The basil is the real star—its peppery, sweet aromatics lift the whole dish and pair beautifully with the savory Parmesan and bright green onion. The buttermilk keeps the mix silky but not heavy, so you get a lighter creamy texture that clings to each piece of chicken without being gloppy.

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 T coarsely grated Parmesan Cheese
• salt and fresh ground black pepper to taste

Equipment

• Large mixing bowl
• Cutting board and sharp knife
• Measuring cups and spoons
• Spoon or spatula for mixing
• Serving plates, bread or lettuce leaves if serving as a sandwich or salad

Prep tips before you start

Make sure your cooked chicken is chilled and evenly diced into roughly 3/4-inch pieces. Uniform size ensures each bite carries a good proportion of dressing and herbs. If you prefer a creamier texture, use slightly more mayo; for a tangier finish, add a splash more buttermilk. Taste as you go and season with salt and fresh ground black pepper to suit your preference.

Step-by-step directions

1. Place the diced cooked chicken into a large mixing bowl. Using 3/4-inch pieces gives the salad a nice, hearty texture that’s ideal for scooping or piling into sandwiches.
2. Add 3/4 cup mayo and 1/4 cup buttermilk to the chicken. Stir gently to combine until the chicken pieces are evenly coated. The mayo provides richness while the buttermilk adds a subtle tang and loosens the dressing so it’s not too thick.
3. Fold in 1/2 cup sliced green onion. Add these next so their fresh, oniony bite is distributed throughout the salad without overpowering the basil.
4. Add 1/2 cup sliced fresh basil leaves (or more). Slice the basil into thin ribbons or chiffonade to release its fragrant oils; then fold it through the chicken mixture so the flavor is evenly dispersed.
5. Sprinkle in 3 T coarsely grated Parmesan Cheese and stir until just incorporated. The cheese adds a savory, slightly nutty note that complements the basil and chicken.
6. Season with salt and fresh ground black pepper to taste. Start with a small pinch of salt and a few grinds of pepper, then taste and adjust. Remember that Parmesan contributes some saltiness, so season gradually.
7. Cover and chill the salad for at least 30 minutes before serving if you have time. This brief rest helps the flavors marry and allows the basil to infuse the dressing. If serving immediately, the salad will still be delicious.
8. Before serving, give the salad a quick stir and adjust seasoning if needed. Serve the Chicken Salad with Basil on toasted bread, inside a pita, on croissants, or over mixed greens for a lighter meal.

How to cook the chicken for this recipe (if needed)

If you don’t have cooked chicken on hand, here are two simple, reliable methods to make tender, juicy chicken that’s perfect for chopping into this salad.

Poached chicken (easy and forgiving)

1. Place bone-in or boneless chicken pieces in a single layer in a large pot. Add enough cold water or low-sodium chicken broth to cover the chicken by about 1 inch.
2. Add a pinch of salt and, if you like, a smashed garlic clove, a bay leaf, or a few peppercorns for subtle flavor.
3. Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low and maintain a bare simmer—small bubbles should barely break the surface.
4. Poach until the internal temperature reaches 165°F (74°C). This typically takes 12–18 minutes depending on the size and cut of the chicken.
5. Transfer the chicken to a plate and let it rest until cool enough to handle, then dice into 3/4-inch pieces.

Pan-seared chicken breasts (more flavor, quick)

1. Pat 2–3 boneless chicken breasts dry and season lightly with salt and pepper.
2. Heat 1–2 tablespoons of neutral oil in a skillet over medium-high heat until shimmering.
3. Place the chicken in the hot pan and cook without moving for 5–7 minutes, until the underside is golden-brown.
4. Flip and continue cooking for another 5–7 minutes, or until the internal temperature reaches 165°F (74°C).
5. Transfer to a cutting board and allow to rest 5 minutes before dicing into 3/4-inch pieces.

Serving suggestions

This Chicken Salad with Basil is versatile and easy to adapt. Try it these ways:

• Classic sandwich: Spoon onto toasted whole-grain bread with crisp lettuce and sliced tomato.
• Over greens: Pile on mixed salad greens, add cucumber and cherry tomatoes, and drizzle with an extra splash of buttermilk or a light vinaigrette.
• Wrap it up: Fill tortillas or flatbreads with the chicken salad, shredded carrots, and crunchy slaw.
• Stuffed vegetables: Hollow out tomatoes or bell peppers and fill them with a scoop of the salad for attractive, ready-to-eat bites.
• Snack board: Serve as part of a snack or picnic board with crackers, sliced apples, and olives.

Tweaks and variations

This recipe is a great foundation. Here are some easy swaps and add-ins that play nicely with the existing flavors while keeping the same ingredient amounts:

• Add crunch: Stir in 1/2 cup chopped celery, apple, or toasted walnuts for texture.
• Boost citrus: A teaspoon of lemon zest or a squeeze of lemon juice brightens the salad without altering the base ingredients.
• Make it smoky: Add a pinch of smoked paprika or swap part of the green onion for finely chopped chives.
• Herb-forward: Increase the basil beyond 1/2 cup for an extra-green, herb-forward bite.
• Make it lighter: Use a light mayo and low-fat buttermilk to reduce calories while keeping the same proportions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The basil will gradually lose some of its bright color and become softer over time, so I recommend adding a small handful of fresh basil when serving if you want that just-picked brightness. If the salad thickens in the fridge, stir in a teaspoon or two of buttermilk to loosen it before serving.

Flavor pairing and wine

Because this Chicken Salad with Basil is herbaceous and bright, pair it with something equally fresh. A crisp Sauvignon Blanc or a citrusy sparkling water complements the dish well. If serving as part of a light lunch, add a side of lemony quinoa or a simple arugula salad.

Common questions

Can I use rotisserie chicken?
Yes—rotisserie or leftover roasted chicken is perfect. Just dice to the specified 3/4-inch pieces so the texture matches the recipe.

Can I substitute Greek yogurt for mayo?
You can, but the recipe calls for 3/4 cup mayo for a particular richness. If you prefer a tangier, lower-fat version, swap half the mayo for plain Greek yogurt and keep the buttermilk. This will slightly change the creaminess but still be delicious.

Is the Parmesan necessary?
The 3 T coarsely grated Parmesan Cheese adds savory depth. If you prefer, you can reduce it slightly, but it’s a key flavor component that rounds out the basil and chicken.

Final notes

This Chicken Salad with Basil is a keeper: quick to mix, adaptable, and full of fresh flavor. It’s the kind of recipe that’s ready for a busy midweek meal or an impromptu get-together. Make a batch, keep it chilled, and enjoy the ease of a flavorful, make-ahead dish that always looks as good as it tastes.

Printable recipe

Ingredients

• 4 cups diced cooked chicken, cut in 3/4 inch pieces
• 3/4 cup mayo
• 1/4 cup buttermilk
• 1/2 cup sliced green onion
• 1/2 cup sliced fresh basil leaves (or more)
• 3 T coarsely grated Parmesan Cheese
• salt and fresh ground black pepper to taste

Directions

1. Combine the diced chicken, mayo, and buttermilk in a large bowl; stir until the chicken is evenly coated.
2. Fold in the sliced green onion and sliced basil leaves so the flavors distribute evenly.
3. Add the coarsely grated Parmesan Cheese and mix until incorporated.
4. Season with salt and fresh ground black pepper to taste, stirring and tasting as you go.
5. Cover and chill for at least 30 minutes if possible to allow the flavors to meld; otherwise serve immediately.
6. Stir before serving and adjust seasoning if necessary. Serve on bread, in a wrap, or over greens.