Sun-Dried Tomato Chicken Salad Recipe

Introduction

This Sun-Dried Tomato Chicken Salad is a bright and flavorful twist on a classic chicken salad. With creamy citrus basil dressing and the tangy sweetness of sun-dried tomatoes, it’s perfect for sandwiches or as a light snack. Quick to prepare and packed with fresh ingredients, it’s sure to become a favorite.

The image shows a clear glass bowl filled with a mix of shredded chicken, small pieces of green celery, red onion bits, and sun-dried tomato chunks mixed with a creamy dressing, giving it a slightly pinkish cream color with green and red spots throughout. A silver spoon is stuck into the mixture on the right side of the bowl. The bowl is placed on a white marbled surface. 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
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

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

Tips & Variations

  • For extra texture, add chopped toasted walnuts or sliced almonds to the salad before tossing with the dressing.
  • Substitute plain Greek yogurt with sour cream for a richer dressing.
  • If you like a bit more kick, add a pinch of red pepper flakes to the dressing.
  • Use fresh sun-dried tomatoes if available for an even brighter flavor.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed fresh but can be served chilled or at room temperature. Avoid freezing as the texture may change.

How to Serve

A close-up view of a thick sandwich cut in half and stacked, placed on a dark plate with broken orange chips around it, all set on a white marbled surface. The sandwich has three main layers: two toasted golden-brown bread slices with a soft, spongy texture on top and bottom, and in the middle a creamy mixture of shredded light pinkish chicken mixed with small pieces of red sun-dried tomatoes and green herbs. Each sandwich half also has a thick layer of white cheese above the chicken and a fresh green lettuce leaf beneath it, adding texture and color contrast. In the background, there is a blurred white bowl filled with more orange chips and a couple of red cherry tomatoes on the white marbled surface. 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 salad?

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

Can I make this salad ahead of time?

Absolutely. Prepare the salad up to a day in advance and keep it chilled. The flavors will meld nicely, but be sure to stir before serving.

Print

Sun-Dried Tomato Chicken Salad Recipe

A refreshing and flavorful Sun-Dried Tomato Chicken Salad featuring shredded chicken mixed with tangy sun-dried tomatoes, crisp celery, and red onion, tossed in a creamy citrus basil dressing made with Greek yogurt and mayonnaise. Perfect as a light meal served with crackers or as a sandwich filling.

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

Ingredients

Scale

Salad

  • 2 cups shredded chicken
  • ½ cup sun-dried tomatoes in oil, drained & 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 aside to prepare the dressing.
  2. Make the citrus basil dressing: In a small bowl, thoroughly mix the plain Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper until smooth and well combined.
  3. Toss the salad: Pour the prepared dressing over the chicken and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
  4. Serve: Enjoy the salad immediately. It pairs wonderfully with your favorite crackers or can be used as a flavorful filling for sandwiches.

Notes

  • For best flavor, use sun-dried tomatoes packed in oil, but drain well before chopping.
  • Fresh basil adds a bright, herbal note—dried basil will not provide the same freshness.
  • This salad can be refrigerated for up to 2 days in an airtight container.
  • Adjust salt and pepper to taste as needed.
  • For a lighter version, substitute mayonnaise with additional Greek yogurt.

Keywords: Sun-Dried Tomato Chicken Salad, chicken salad recipe, creamy chicken salad, healthy chicken salad, Greek yogurt chicken salad

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