Sun-Dried Tomato Chicken Salad (Print)

Tender chicken with sun-dried tomatoes, fresh vegetables, and creamy basil-garlic dressing. Perfect for sandwiches or lunch.

# Ingredients:

→ 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

# Directions:

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 Greek yogurt keeps it light while the mayo delivers that creamy comfort you crave
  • Sun-dried tomatoes add this incredible umami punch that makes people ask what your secret ingredient is
02 -
  • Dressing the salad too early can make it soggy, so wait until you're ready to serve if you're prepping ahead
  • Sun-dried tomatoes vary in saltiness, so always taste your dressing before adding the full amount of salt
03 -
  • Toast your bread or pita before filling it to prevent sogginess
  • Squeeze as much liquid as possible from the tomatoes before chopping
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