Introduction

This Sun Dried Tomato Chicken Salad is a vibrant and flavorful dish perfect for a quick lunch or light dinner. Combining tender shredded chicken with tangy sun dried tomatoes and a creamy citrus basil dressing, it’s both refreshing and satisfying.

A sandwich cut in half and stacked, placed on a white plate with a few broken orange chips around it; the sandwich has three layers: the top and bottom layers are slices of toasted bread with a golden crust and soft, airy texture inside; the middle layer is a mix of shredded chicken and red sun-dried tomatoes with some green herbs, giving a chunky and moist look; between the chicken mix and the bread on both halves is a thick slice of white cheese that appears soft and slightly melted; in the background, a white bowl and some red tomatoes on a white marbled surface can be seen but are blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded chicken
½ cup sun dried tomatoes in oil, drained and chopped
2 celery stalks, diced
¼ cup red onion, finely diced
⅓ cup plain Greek yogurt
⅓ cup mayonnaise
¼ cup fresh basil, chopped
1 garlic clove, minced
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper

Instructions

Step 1: In a large bowl, combine the shredded chicken, chopped sun dried tomatoes, diced celery, and finely diced red onion. Set this mixture aside.
Step 2: In a small bowl, whisk together the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and black pepper until smooth and well blended to make the citrus basil dressing.
Step 3: Pour the dressing over the chicken and vegetable mixture. Toss everything together gently until thoroughly combined.
Step 4: Serve immediately with your favorite crackers or use the salad as a delicious filling for sandwiches.

Tips & Variations

Use rotisserie chicken for a quick shortcut and added flavor.
Add chopped walnuts or almonds for extra crunch.
Replace mayonnaise with avocado for a lighter, dairy-free option.
For extra zest, include a pinch of red pepper flakes in the dressing.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed cold and does not require reheating.

How to Serve

The image shows a close-up of a sandwich cut in half stacked on a dark plate, placed on a white marbled surface. The sandwich has two thick layers of toasted bread with a golden-brown crust. Inside, the first layer visible is some green leafy lettuce at the bottom, followed by a chunky mix of shredded chicken combined with sun-dried tomatoes and herbs, appearing moist and mixed with some creamy sauce. Above this, there is a thick slab of white cheese. This same sequence repeats once more with the lettuce, shredded chicken mix with sun-dried tomatoes, and white cheese, all sandwiched between the toasted bread. Around the plate are scattered orange and light tan crispy chips. In the background, a bowl is blurred but visible, suggesting more chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sun dried tomatoes that are not packed in oil?

Yes, but it’s best to rehydrate them in warm water for about 10 minutes, then drain and chop before adding to the salad. The oil-packed variety adds extra flavor and moisture.

Is this salad suitable for meal prep?

Absolutely. Prepare it a day ahead and keep refrigerated. The flavors will meld nicely, making it even tastier the next day.

Sun Dried Tomato Chicken Salad Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

This Sun Dried Tomato Chicken Salad is a vibrant and flavorful dish combining tender shredded chicken, tangy sun dried tomatoes, and fresh vegetables, all brought together with a creamy citrus basil dressing. Perfect for a light lunch or a refreshing sandwich filling, it balances savory and zesty flavors with a hint of fresh herbs.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Salad Ingredients

2 cups shredded chicken
½ cup sun dried tomatoes in oil, drained & chopped
2 celery stalks, diced
¼ cup red onion, finely diced

Dressing Ingredients

⅓ cup plain Greek yogurt
⅓ cup mayonnaise
¼ cup fresh basil, chopped
1 garlic clove, minced
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper

Instructions

Prep the salad: In a large bowl, combine the shredded chicken, chopped sun dried tomatoes, diced celery, and finely diced red onion. Mix gently to evenly distribute the ingredients and set aside.
Make the citrus basil dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper until smooth and creamy.
Toss the salad: Pour the prepared dressing over the chicken and vegetable mixture. Toss everything together gently until the salad is fully coated with the dressing and all ingredients are well combined.
Serve: Serve the chicken salad immediately with your favorite crackers, as a topping for greens, or use it as a delicious filling for sandwiches or wraps.

Notes

For a lighter option, substitute mayonnaise with additional Greek yogurt or a low-fat mayo.
Ensure the sun dried tomatoes are well drained to prevent the salad from becoming too oily.
This salad can be refrigerated for up to 2 days; store covered in the fridge to maintain freshness.
Add chopped nuts, such as walnuts or pecans, for extra crunch and flavor.
If sun dried tomatoes are not available, finely diced roasted red peppers can be used as a substitute.

Keywords: chicken salad, sun dried tomato chicken salad, healthy chicken salad recipe, no-cook chicken salad, creamy chicken salad, quick lunch recipe