Basil & Pecan Chicken Salad

Basil & Pecan Chicken Salad from www.laurenslatest.comSo, I made this recipe a few days before I had my baby…and completely forgot about it cause ya know….I had a baby.

Also, I have a severe case of mommy-brain. Forreals. I need to take some sort of medication to make the synapses in my brain fire.

Or, I just need sleep. One of the two.

Anyways, I love chicken salad and just upped the ante on my plain old version with this Basil & Pecan version. It’s so flavorful! Basil, pecans, chicken, grapes, celery and onion! Nothing too out of the ordinary on the ingredients list, but throw them all together with a little mayo and you get something amazing! Kind of like my whole mantra for this blog: everyday ingredients extraordinary food…which PS- is the name of my ecookbook. Did you get your copy yet?

Pretty simple and humble food with yummy payoffs! Just how I like it 🙂

Here’s how you make this:IMG_0187Start by cubing up some leftover roasted chicken breasts and throwing them into a bowl.
IMG_0188Next we’ll slice lots of fresh basil to go into this salad too. I love fresh basil and should buy it more.IMG_0195 Of course, I added in some celery for a little crunch action…IMG_0192 and red onion for a little spiciness. IMG_0190 Toasted pecans {or any kind of nut} add a softer buttery bite and nice textural contrast.IMG_0196And don’t forget a bunch of grapes. Sweet little nuggets.Basil & Pecan Chicken Salad from www.laurenslatest.comStir this all together with some real mayonnaise, salt and pepper and that’s it!IMG_0229 Spoon this onto some bread and that’s lunch! IMG_0210

 Git in mah belleh!!

Perfect for lunch or light snacking through the day {which is what I do 24/7}. OR, throw these into mini croissants and serve them at a baby shower. Super cute and kind of fancy too. No one needs to know how easy it is to make 😉

Print the recipe below and save for later. Or, make it today! Enjoy your Thursday, friends!


Basil & Pecan Chicken Salad

Leftover chicken never tasted so good! This is my new favorite way to put it to use! Flavor city right here, friends.

Yield: 4 servings

Prep Time:

Cook Time:

Total Time:


  • 2 large roasted chicken breasts, cooled and diced
  • 2 cups red grapes, sliced
  • 10 large basil leaves, chiffonade
  • 1/2 cup chopped, toasted pecans
  • 2 stalks celery, chopped
  • 1/2 cup diced red onion
  • 3/4-1 cup real mayonnaise
  • salt & pepper, to taste


  1. Stir all ingredients together in large bowl. Refrigerate until ready to use.
  2. Delicious with crackers or in a sandwich with lettuce.


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  1. Seriously, that has got to be the prettiest {and yummiest} looking sandwich I’ve ever seen. Yummers!

  2. You’re SO cool! Totally love your blog and recipes 🙂

  3. How I love a really good chicken salad sandwich. I love the basil in here! As for mummy brain…my kids are 11 and 9, and I’m still suffering from it. Ack!

  4. I love basil, adore it, worship it! Ok, that was weird, but I really do love it! This salad look delicious!

  5. Pecans and grapes are the secret to my chicken salad! I seriously love the juicy grapes with the nuts and the chicken and the yummmm. I love the idea of adding basil, will definitely ponder that one next time!

  6. I do this all the time – I love mixing it up – sometimes cranberries, almonds and big chunks of celery. It’s all about the textures. Looks great.

  7. I love a good chicken salad, and I love how you added basil to your salad. Can’t wait to try this on a hot summer day.

  8. Yum! This would be great on a hot day!

  9. Ain’t nothin’ gettin’ in the way of me and this salad. I’ve been craving chicken salad for Daayyzzzzz! You just saved the day. Officially.

  10. Mmmm yes! LOVE chicken salad! And, your photos are getting more and more beautiful! Did you get a new lens by any chance?

  11. Love this! Made it for dinner tonight with leftover roasted chicken – delicious!

  12. Holy yum! LOVE this idea!

  13. Linking up to this delicious post today! It reminds me of a sandwich I ate at Gramwich in Chicago!

  14. We love this salad, the last time I made it, I used two cans of Wild Albacore Tuna (Costco) & it was amazing…



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