Strawberry Basil Chicken Salad
It’s truly Summertime now, which means it’s strawberry season and I don’t want to eat anything hot. Unless it’s pizza or burgers, you know, the basic food groups. I love to make chicken or tuna salads when it is hot because it is just refreshing. Honestly, the Summer is when I use the most mayo with all the types of salads: chicken, tuna, pasta, and potato. So I wanted to make a chicken salad celebrating strawberries and the nice crop of basil I have in the garden this year. With any chicken salad, I think you need some sweet and some crunch. Strawberries for the sweet and celery and almonds for the crunch. This was delicious, the whole family loved it! We had it on croissants for dinner and the next day I had it on a salad and the day after that on a seedy bread. All of them delicious, this is the perfect prep ahead for lunches or dinners. It’s Whole30, Paleo, low carb/Keto, gluten free, dairy free, and if you swap those almonds for sunflower seeds, nut free!
Strawberry Basil Chicken Salad
1 lb strawberries, halved then sliced
5 stalks celery, chopped
1 lb chicken breast, cooked and diced
2 Tablespoons fresh basil, thinly sliced
1/3 cup sliced almonds
1/3 cup mayonnaise or Greek yogurt
salt and pepper to taste
- In a bowl, toss all the ingredients together. Serve on bread, in a lettuce cup, or on a salad
Here are all the things you need. If you don’t have strawberries, blueberries would be so yummy too.
For the chicken, I just seasoned with salt and pepper and baked at 400 for 30 minutes or until the internal temperature is 165. Then I let it cool and then chopped it up into chunks. You could also slow cooker or Instant Pot the chicken, it will be shredded that way. Even easier, grab a rotisserie chicken from the deli and shred it up!
Get everything into a bowl and mix it up, that is literally it!
