Peach Basil Chicken Salad

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Peach Basil Chicken Salad in a croissant.

4.55 from 20 votes

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Peach and Basil make this Chicken Salad out of this world! The colors and flavors are so pretty and so delicious!

Prep Time20

Chilling Time8

Total Time8 20

Course: Salad

Cuisine: American

Keyword: chicken, fresh basil, peach, Peach Basil Chicken Salad, salads

Servings: servings

Calories: 232kcal

Author: Michaela Kenkel

Ingredients

For the Dressing:

1 ripe peach peeled and cut into quarters
2 Tablespoons lemon juice
1 Tablespoon extra virgin olive oil
1/2 Tablespoon fresh basil chopped
2 1/2 Tablespoon vinegar I used Tarragon
1/2 teaspoon salt
1/2 teaspoon celery seed
2 teaspoon sugar (or less to taste)
1/8 teaspoon coarse ground pepper
1/3 cup mayonnaise

For the Salad:

2 ripe peaches peeled and cubed
2 cups cooked chicken shredded
3 ribs celery chopped
1/2 cup green onion chopped
1/2 cup sweet red bell pepper chopped

Instructions

Prepare the dressing:

In either a blender or using your hand blender, combine dressing ingredients, blending until smooth. Set aside.

Prepare the salad:

Shred chicken, and combine with peaches, celery, onion and red pepper. Pour the dressing over the salad and stir until coated.
Cover and place in the refrigerator for 8 hours or overnight.
Serve on rolls or a bed of lettuce.

Notes

Peach Basil Chicken Salad tastes even better after the flavors have had time to blend, so it is a great make-ahead recipe. Store leftovers in an airtight container in the refrigerator for up to 3 days. If serving on rolls, I recommend storing the chicken salad separately and assembling just before eating so the bread does not get soggy.

This recipe does not freeze well because of the fresh peaches and mayonnaise-based dressing, so it is best enjoyed fresh.

Nutrition