Sun-Dried Tomato Chicken Salad (Printable View)

Protein-packed salad with tender chicken, tangy sun-dried tomatoes, and creamy basil-garlic dressing.

# Ingredient List:

→ Chicken & Vegetables

01 - 2 cups shredded cooked chicken
02 - ½ cup sun-dried tomatoes in oil, drained and chopped
03 - 2 celery stalks, diced
04 - ¼ cup red onion, finely diced

→ Dressing

05 - ⅓ cup plain Greek yogurt
06 - ⅓ cup mayonnaise
07 - ¼ cup fresh basil leaves, finely chopped
08 - 1 garlic clove, minced
09 - 1 tablespoon lemon juice
10 - ½ teaspoon kosher salt
11 - ¼ teaspoon freshly ground black pepper

# How to Make:

01 - In a large mixing bowl, combine the shredded chicken, sun-dried tomatoes, celery, and red onion. Set aside.
02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper until smooth.
03 - Pour the dressing over the chicken and vegetable mixture. Toss well until everything is evenly coated.
04 - Taste and adjust seasoning if needed.
05 - Serve immediately as a sandwich filling, in pita bread, or with your favorite crackers. For best flavor, chill for 30 minutes before serving if time allows.

# Expert Tips:

01 -
  • The sun-dried tomatoes add this incredible chewy tang that makes every bite interesting
  • It comes together in literally 15 minutes but tastes like something you spent way more time on
  • The Greek yogurt keeps it creamy without being overwhelmingly heavy
02 -
  • Chilling the salad for at least 30 minutes transforms it from good to absolutely exceptional
  • Do not add nuts until right before serving or they will lose their crunch completely
  • The salad will keep in the fridge for 3 days but the texture is best on day one
03 -
  • Drain the sun-dried tomatoes really well, otherwise your salad will become oily
  • Double the dressing and save half for a veggie dip the next day
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