Sun-Dried Tomato Chicken Salad (Printable)

Tender chicken mixed with sun-dried tomatoes, crunchy veggies, and a creamy basil-garlic dressing perfect for lunch.

# What You’ll Need:

→ Chicken & Vegetables

01 - 2 cups shredded cooked chicken
02 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
03 - 2 celery stalks, diced
04 - 1/4 cup red onion, finely diced

→ Dressing

05 - 1/3 cup plain Greek yogurt
06 - 1/3 cup mayonnaise
07 - 1/4 cup fresh basil leaves, finely chopped
08 - 1 garlic clove, minced
09 - 1 tablespoon fresh lemon juice
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

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 Advice:

01 -
  • Ready in just 15 minutes with no cooking required
  • Protein-packed and satisfying without being heavy
  • The perfect balance of creamy, tangy, and savory flavors
  • Versatile serving options - sandwich, wrap, or on its own
  • Great for meal prep - stays fresh in the refrigerator
02 -
  • For maximum flavor, make this salad a few hours ahead of time and refrigerate to allow the flavors to meld
  • Pat the sun-dried tomatoes with paper towels after chopping to remove excess oil
  • Use the oil from the sun-dried tomatoes in place of some of the mayonnaise for extra flavor
  • Soak the red onion in cold water for 5-10 minutes before adding to reduce its sharpness
  • Store leftovers in an airtight container in the refrigerator for up to three days
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