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.
Want to learn more about growing your own basil and other herbs? Check out this article!
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: 202.6Total Fat: 6.4gSaturated Fat: 2.6gUnsaturated Fat: 2.8gCholesterol: 93mgSodium: 82.7mgCarbohydrates: 1.5gFiber: 0.2gSugar: 0.9gProtein: 32.7g
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