Sun-Dried Tomato Chicken Salad

Last summer, my neighbor Sarah dropped by unexpectedly with a rotisserie chicken and a jar of sun-dried tomatoes her sister brought back from Italy. We stood in my kitchen, neither of us wanting to cook, just chopping and mixing whatever we could find. That impromptu lunch became the blueprint for this salad, which has since saved me countless busy weeknights and last-minute lunch scrambles.

I made this for my book club last month, serving it in little hollowed-out cherry tomatoes as appetizers. One friend actually asked for the recipe before she'd even finished her first bite. Now they all request it for every gathering, and I've started keeping a stash of sun-dried tomatoes in the pantry just in case.

Ingredients

• 2 cups shredded cooked chicken: Rotisserie chicken is my secret weapon here because it is already seasoned and perfectly tender
• ½ cup sun-dried tomatoes in oil: Chop them pretty small so you get that burst of flavor in every forkful without overwhelming textures
• 2 celery stalks, diced: Do not skip these, they provide the essential crunch that balances the creamy dressing
• ¼ cup red onion, finely diced: Soak the diced onion in cold water for 10 minutes if you want to mellow out the sharpness
• ⅓ cup plain Greek yogurt: This keeps the dressing light and adds a protein boost while still being satisfyingly rich
• ⅓ cup mayonnaise: Full-fat mayo really does make a difference here for that silky mouthfeel
• ¼ cup fresh basil leaves, finely chopped: Stack the leaves, roll them up tight, and slice into thin ribbons for the prettiest presentation
• 1 garlic clove, minced: Grate the garlic on a microplane for a smoother distribution without any harsh chunks
• 1 tablespoon lemon juice: Freshly squeezed is absolutely worth it, bottled juice can taste strangely metallic in this context
• ½ teaspoon kosher salt: Start with less if your chicken was already heavily seasoned
• ¼ teaspoon freshly ground black pepper: White pepper works beautifully too if you want to keep the appearance pristine

Instructions

Prep your ingredients:

Chop everything beforehand so the assembly moves quickly and the onions do not sit too long

Combine the base:

Mix the chicken, tomatoes, celery, and onion in your largest bowl so you have room to toss without making a mess

Whisk the dressing:

Combine the yogurt, mayo, basil, garlic, lemon juice, salt, and pepper until completely smooth and emulsified

Bring it together:

Pour the dressing over the chicken mixture and fold everything gently until each piece is evenly coated

The patience test:

Taste it immediately, then let it chill for 30 minutes and taste again, the flavors really do develop beautifully

Save

My teenage son, who claims to hate salad in any form, came home from lacrosse practice last week and ate an entire bowl of this straight from the fridge. He said it did not count as salad because it was actually good. I consider that the highest compliment possible.

Make It Your Own

Once you have the basic ratio down, this recipe welcomes all sorts of creative twists. I have added everything from diced apples in fall to crisp cucumber in summer, and it always works beautifully because the dressing ties everything together.

Serving Suggestions That Work

Beyond the obvious sandwich filling, try mounding it onto a bed of mixed greens for a composed lunch salad. It also pairs unexpectedly well with a simple tomato soup for a light dinner that feels fancy but takes minimal effort.

Make Ahead Strategy

You can prep all the ingredients up to a day ahead and keep them in separate containers. The dressing actually benefits from sitting overnight, so mix that up and store it in a jar. Combine everything just before serving for the freshest texture.

• Toast any nuts separately and add them at the very last minute
• If making sandwiches, spread a little extra mayo on the bread to prevent sogginess
• Bring the salad to room temperature for about 15 minutes before serving for the best flavor

Save

There is something deeply satisfying about a recipe that comes together so quickly yet delivers such complex flavors. This salad has become my go-to for those days when I want to eat well without spending hours in the kitchen.

Saffron Brook Recipe Q&As

→ Can I make this chicken salad ahead of time?

Yes, prepare up to 24 hours in advance. Store covered in refrigerator and flavors will actually improve. Add crunchy toppings like nuts just before serving.

→ What's the best way to cook chicken for this salad?

Rotisserie chicken works perfectly for convenience and flavor. Alternatively, poach boneless chicken breasts in simmering water for 15-20 minutes until cooked through, then shred.

→ Can I substitute the Greek yogurt?

Sour cream creates a tangier dressing, while cream cheese makes it richer. For dairy-free versions, use plant-based yogurt or additional mayonnaise.

→ How long does this chicken salad keep in the refrigerator?

Properly stored in an airtight container, it keeps 3-4 days refrigerated. The dressing may become slightly thicker over time.

→ What can I add for extra texture and flavor?

Toasted walnuts or almonds add crunch. Fresh spinach or arugula introduces color. diced bell peppers, cucumber, or grated carrots work beautifully too.