Sun-Dried Tomato Chicken Salad Recipe

Introduction

This Sun-Dried Tomato Chicken Salad is a fresh and flavorful twist on classic chicken salad. Combining tender shredded chicken with tangy sun-dried tomatoes and a creamy citrus basil dressing, it’s perfect for sandwiches, wraps, or enjoying with crackers.

The image shows a thick sandwich cut in half and stacked, served on a gray plate on a white marbled surface. The sandwich has three main layers of toasted bread that are golden brown with a slightly crispy texture. Between the bread layers, there is a creamy cheese slice on top, which is white and smooth. Below the cheese, there is a thick layer of mixed chicken salad with visible pieces of red sun-dried tomatoes and small green herbs, giving it a chunky and colorful look. At the bottom of the chicken layer, there are some green leafy vegetables adding freshness. The plate is garnished with a few orange-brown baked chips that have a crisp texture. 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 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Step 1: Combine the shredded chicken, chopped sun-dried tomatoes, diced celery, and finely diced red onion in a large bowl and set aside.
  2. Step 2: In a small bowl, whisk together the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and black pepper to create the citrus basil dressing.
  3. Step 3: Pour the dressing over the chicken mixture and toss until everything is evenly coated and well combined.
  4. Step 4: Serve immediately with crackers or use as a filling for sandwiches or wraps.

Tips & Variations

  • For a lighter version, substitute half of the mayonnaise with additional Greek yogurt.
  • Add chopped walnuts or toasted pine nuts for extra crunch and flavor.
  • If you prefer more acidity, add a splash of red wine vinegar to the dressing.
  • Use fresh sun-dried tomatoes if available for a stronger tomato flavor.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving and enjoy chilled. Avoid freezing as the texture may change.

How to Serve

A sandwich cut in half and stacked shows two thick slices of toasted light brown bread with a golden crust on top and bottom; between them is a thick layer of chunky chicken salad mixed with red bits of sun-dried tomato and green herbs, topped with a smooth, white slice of cheese on each half. Beneath the bottom piece of bread is a small leafy green lettuce. The sandwich sits on a white plate with crunchy orange chips scattered around it, all placed on a white marbled surface. In the blurry background, there are red tomatoes and more chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred the meat before mixing it with the other ingredients.

Is this salad suitable for meal prep?

Absolutely. This chicken salad keeps well for a few days and can be packed for lunches or quick dinners. Keep it chilled and assemble sandwiches just before eating to avoid sogginess.

Print

Sun-Dried Tomato Chicken Salad Recipe

A flavorful and refreshing Sun-Dried Tomato Chicken Salad featuring shredded chicken, tangy sun-dried tomatoes, crunchy celery, and a creamy citrus basil dressing made with Greek yogurt and mayonnaise. Perfect as a light lunch or sandwich filling.

  • Author: Clara
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Ingredients

Scale

Salad 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

Citrus Basil Dressing

  • 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

  1. Prep the salad. In a large bowl, combine the shredded chicken, chopped sun dried tomatoes, diced celery, and finely diced red onion. Set this mixture aside while you prepare the dressing.
  2. 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 well combined, creating a creamy and flavorful dressing.
  3. Toss the salad. Pour the citrus basil dressing over the chicken and vegetable mixture. Gently toss all the ingredients together until they are thoroughly coated with the dressing and evenly mixed.
  4. Serve. Serve the salad immediately, either with your favorite crackers as a light snack or use it as a delicious filling for sandwiches or wraps.

Notes

  • For a lighter version, substitute mayonnaise with additional Greek yogurt.
  • Make sure to drain and chop the sun-dried tomatoes well to avoid excess oil in the salad.
  • This salad can be prepared a few hours ahead and stored in the refrigerator; flavors will meld nicely.
  • Adjust salt and pepper to taste, considering the saltiness of the sun-dried tomatoes.
  • Try adding chopped nuts like walnuts or almonds for extra texture.

Keywords: Sun-Dried Tomato Chicken Salad, Chicken Salad, Greek Yogurt Dressing, Healthy Chicken Salad, No-Cook Chicken Salad

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