Sun-Dried Tomato Chicken Salad

Last summer, I found myself staring at a rotisserie chicken and a jar of sun-dried tomatoes, wondering what magic I could conjure for lunch. The first time I tossed this salad together, my kitchen filled with the bright scent of fresh basil and garlic, and I knew I had stumbled onto something special.

My sister dropped by unexpectedly that afternoon, and we ended up eating this straight from the bowl with crackers while standing at the counter. Sometimes the best meals happen when you are not trying too hard.

Ingredients

• 2 cups shredded cooked chicken: Rotisserie chicken adds incredible flavor, but poached breast works beautifully too
• ½ cup sun-dried tomatoes in oil, drained and chopped: These pack a punch of umami and sweetness that transforms the whole salad
• 2 celery stalks, diced: Essential crunch that contrasts perfectly with the tender chicken
• ¼ cup red onion, finely diced: Adds a sharp bite that cuts through the creamy dressing
• ⅓ cup plain Greek yogurt: Creates a tangy, protein-rich base for the dressing
• ⅓ cup mayonnaise: Balances the Greek yogurt for that classic creamy texture
• ¼ cup fresh basil leaves, finely chopped: Fresh basil is non-negotiable here, it brings brightness that dried basil cannot match
• 1 garlic clove, minced: Mince it finely so nobody bites into a raw garlic chunk
• 1 tablespoon lemon juice, freshly squeezed: Brightens everything and helps the flavors pop
• ½ teaspoon kosher salt: Start here and adjust to taste after everything is mixed
• ¼ teaspoon freshly ground black pepper: Adds just enough subtle warmth

Instructions

Mix the chicken and vegetables:

In a large mixing bowl, combine the shredded chicken, sun-dried tomatoes, celery, and red onion. Set aside while you make the dressing.

Whisk together the dressing:

In a separate small bowl, whisk together the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper until completely smooth and creamy.

Combine everything:

Pour the dressing over the chicken mixture and toss well until every piece is evenly coated with that basil-garlic goodness.

Taste and adjust:

Taste your salad and add more salt or pepper if needed. The sun-dried tomatoes are already salty, so go easy at first.

Serve your creation:

Serve immediately in sandwiches, pita bread, or with crackers. For even better flavor, let it chill for 30 minutes if you have the patience.

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This recipe became my go-to for Sunday meal prep, and my husband started requesting it weekly. There is something deeply satisfying about opening the fridge and seeing that bowl ready to go.

Make It Your Own

I have learned that the best recipes adapt to whatever you have on hand. Do not be afraid to experiment and make this salad uniquely yours.

Serving Ideas

Sometimes I serve this on a bed of mixed greens for a lighter dinner option. Other days, I stuff it into a whole wheat pita and call it lunch.

Storage And Make Ahead Tips

This salad keeps beautifully in the refrigerator for three to four days, which is why it has become such a staple in our house.

• Store in an airtight container and give it a quick stir before serving
• If making ahead, wait to add the nuts until right before serving
• The flavors actually get better after a day in the fridge

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Whether for a quick lunch or a light dinner, this sun-dried tomato chicken salad never disappoints.

Recipe FAQs

→ Can I make this chicken salad ahead of time?

Yes, this salad actually tastes better after chilling for 30 minutes to let flavors meld. Store in an airtight container for up to 3-4 days in the refrigerator.

→ What's the best chicken to use?

Rotisserie chicken works wonderfully for convenience and added flavor. Alternatively, poached chicken breast or leftover cooked chicken breast both work perfectly.

→ Can I substitute the Greek yogurt?

Sour cream makes an excellent tangy substitute. For dairy-free options, use plant-based yogurt or additional mayonnaise to maintain the creamy texture.

→ What can I serve with this salad?

Enjoy as sandwich filling, in pita pockets, or as a dip with crackers and vegetable crudités. It also pairs beautifully with mixed greens for a lighter meal.

→ How do I add more crunch?

Toast ¼ cup walnuts or almonds and fold them in before serving. You could also add sliced water chestnuts or diced bell peppers for extra texture.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers for grab-and-go lunches throughout the week. The dressing keeps the chicken moist and flavorful.