This cucumber basil chicken salad recipe is just slightly creamy and tangy. The cucumber adds crunch and the basil is a perfect flavor addition.
This cucumber basil chicken salad is one of my favorite things to eat for lunch. It’s a super quick and easy recipe and full of flavor. That and the protein keeps me full for a while. I had fresh basil left over from the Raspberry Basil Sparkling Cocktail, and I just love fresh herbs in my food, so I put it to good use in my chicken salad.
One of the things I love about blogging is that I am home with my littlest one. But Miss B is becoming a handful as she enters her toddler years. As I was trying to take photos of this delicious chicken salad, Miss B decided that it was time for lunch and just climbed up on to the table, grabbed the fork and dug in. It was pretty funny. I’m sure I’m not setting the best example, since I am often standing on the table to take blog photos. Hmmm, never mind that she has colored on herself with marker and her shirt is all messed up.
Prep your chicken breasts for the week in no time using the Instant Pot…click here to find out how!
This cucumber basil chicken salad can be made with mayonnaise if you’d like. I use a tablespoon of sour cream and a splash of white wine vinegar. Do you peel your cucumbers? If I get regular cucumbers I do, because I don’t like the waxy coating, but I typically purchase English cucumbers, and I figure that there is some nutrients in the skin, so I leave it.
- 1 cup cooked and shredded chicken breast
- 1/4 cup diced English cucumber
- 2 teaspoons fresh basil, chopped
- 1 tablespoon sour cream
- 1 teaspoon white wine vinegar
- freshly ground black pepper to taste
Mix all ingredients together in a bowl. Place in the refrigerator for 10 minutes to let flavors combine. Serve cold.
Nutrition Information:Yield: 1 Serving Size: 1 cup
Amount Per Serving: Calories: 202.6 Total Fat: 6.4g Saturated Fat: 2.6g Unsaturated Fat: 2.8g Cholesterol: 93mg Sodium: 82.7mg Carbohydrates: 1.5g Fiber: 0.2g Sugar: 0.9g Protein: 32.7g
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