Sun-Dried Tomato Chicken Salad (Printable Version)

Protein-packed salad with tangy sun-dried tomatoes, fresh vegetables, and creamy basil-garlic dressing. Perfect for quick lunches.

# What You'll Need:

→ Chicken & Vegetables

01 - 2 cups shredded cooked chicken, from rotisserie or poached breast
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, freshly squeezed
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 and fully incorporated.
03 - Pour the dressing over the chicken and vegetable mixture. Toss well until everything is evenly coated with the creamy basil-garlic dressing.
04 - Taste the salad and adjust seasoning with additional salt or pepper if needed.
05 - Serve immediately as a sandwich filling, in pita bread, or with crackers. For enhanced flavor, refrigerate for 30 minutes before serving if time permits.

# Expert Tips:

01 -
  • Its ready in 15 minutes and uses simple ingredients you probably have on hand
  • The combination of tangy sun-dried tomatoes with creamy dressing is ridiculously addictive
02 -
  • Chopping sun-dried tomatoes can be sticky, so oil your knife or kitchen shears first
  • The flavors develop beautifully after sitting for an hour, making this perfect for meal prep
03 -
  • Toast your nuts in a dry pan for 2-3 minutes before adding them, it makes a huge difference
  • If the dressing feels too thick, add a teaspoon of water or more lemon juice
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