The warmer weather means we’re cooking lighter foods – but keeping all the flavor, of course! This delicious Basil Hummus & Pecan Chicken Salad has become a favorite – make a big batch of this and eat it for lunch all week long with salad of greens, quinoa, or in a wrap!  

Hummus Chicken Salad 001

This will be the first summer season that I’m not 100% in a sweaty kitchen – I’ll be focusing on freelancing, traveling, and just living!  A change of pace, a great amount of people to meet, and an endless source of inspiration, this new lifestyle also has me changing my eating ways.

Typically I’m working from home, so I don’t have as much time to eat lunch. I’ve lately started making salads like this Basil Hummus & Pecan Chicken Salad – they’re super easy to make in big batches, keep well in the fridge, and I can choose what to serve it with daily. Whether on top of greens, served alongside quinoa or any other whole grain, or in a wrap or sandwich, this chicken salad is a current favorite.

Hummus Chicken Salad 002

What makes this a lighter chicken salad is that it uses Sabra Hummus as the dressing, with very little mayonnaise. In this recipe, I used the Basil Pesto Hummus to go along with the theme, since I had fresh basil leaves in the chicken salad as well. Throw in whatever nuts you have a home – I had pecans – and you’re well on your way to a nutritious lunch!

And to make sure you’re VERY inspired this summer, make sure to visit Sabra’s Four Course Fourth of July Menus – ideal for creating an amazing spread this holiday! Scroll down and enter to win delicious Sabra goodies as well!

Hummus Chicken Salad 003

Basil Hummus & Pecan Chicken Salad

This chicken salad will become a summer favorite - easy to make and packed with flavor!
Print Recipe
Hummus Chicken Salad 001
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes


  • 2 skinless boneless chicken breast
  • ½ cup Sabra Basil Pesto Hummus
  • 4 tablespoons mayonnaise
  • ½ cup chopped toasted pecans
  • 2 tablespoons freshly chopped basil


  • Place chicken breasts in simmering water and simmer over medium high heat until chicken is fully cooked - about 15-20 minutes.
  • Remove from water and let cool. Once cool, shred and place in a medium bowl.
  • Stir in hummus, mayonnaise, pecans, and basil. Refrigerate until ready to serve.
Author: Marnely Murray

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Disclaimer: This is a sponsored post on behalf of Sabra. My opinions are 100% my own, as is my love for hummus.  

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