Sun-Dried Tomato Chicken Salad

The first time I made this chicken salad was actually by accident. I had leftover rotisserie chicken from a dinner party and a random assortment of ingredients in my fridge, including this jar of sun-dried tomatoes I'd bought on impulse. Within minutes of tossing everything together, I took one bite and immediately cancelled my lunch plans for the next three days.

Last summer, I brought this to a potluck and watched my friend Sarah eat it straight from the serving bowl with crackers, completely abandoning the bread I'd also provided. She said the combination of creamy dressing and those chewy bright red tomatoes was addictive, and honestly, I couldn't argue with her. Now she texts me every two weeks asking for the recipe again.

Ingredients

• 2 cups shredded cooked chicken: Rotisserie chicken is my secret weapon here because it already has that seasoned flavor and the perfect tender texture, but poached chicken breasts work beautifully too
• ½ cup sun-dried tomatoes in oil: These little jewels pack so much concentrated umami flavor that just a handful transforms the whole dish, so don't skip them
• 2 celery stalks: Essential for that satisfying crunch that contrasts with the creamy chicken and tender tomatoes
• ¼ cup red onion: I've found that dicing it super fine gives you just a hint of sharpness without overwhelming the delicate dressing
• ⅓ cup Greek yogurt: This adds protein and tang while making the dressing lighter than traditional mayonnaise-heavy versions
• ⅓ cup mayonnaise: You still need that rich creamy base to carry all the flavors together
• ¼ cup fresh basil: Fresh is non-negotiable here because dried basil would make the dressing taste dusty and sad
• 1 garlic clove: Mince it as finely as humanly possible so you don't accidentally bite into a raw garlic chunk
• 1 tablespoon lemon juice: Brightens everything and cuts through the richness of the yogurt and mayo
• Salt and pepper: Essential for bringing out all the flavors, but taste first before adding more

Instructions

Mix the chicken and vegetables:

In a large mixing bowl, combine the shredded chicken, sun-dried tomatoes, celery, and red onion, taking a moment to appreciate how colorful it looks before the dressing gets added.

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 smooth and creamy.

Combine everything:

Pour the dressing over the chicken and vegetable mixture, tossing well until everything is evenly coated and no dry bits remain.

Taste and adjust:

Take a small taste and add more salt or pepper if needed, keeping in mind the flavors will intensify as it sits.

Serve or chill:

Serve immediately as a sandwich filling, in pita bread, or with crackers, though letting it chill for 30 minutes makes the flavors even better.

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This recipe became my go-to after my mom declared it better than any restaurant version she'd ever tried, which is basically the highest compliment she can give. Now she keeps jars of sun-dried tomatoes in her pantry just so she can make it whenever I visit.

Making It Your Own

I've discovered that adding a quarter cup of toasted walnuts or almonds takes this to another level with their buttery crunch. Sometimes I'll throw in a handful of baby spinach or arugula for color and an extra layer of flavor that makes it feel even more substantial.

Serving Suggestions

My favorite way to serve this is stuffed into a whole wheat pita with some lettuce leaves, but it's equally delicious scooped onto toasted sourdough or served as a dip with sturdy crackers. A crisp Sauvignon Blanc cuts through the creaminess beautifully, though iced tea works perfectly for lunch.

Storage And Meal Prep

This chicken salad keeps beautifully in the refrigerator for up to four days, actually developing more flavor as the ingredients mingle. I like to store it in a glass container with a tight lid and give it a quick stir before serving.

• Let it come to room temperature for about 15 minutes before serving for the best texture
• If it seems dry after sitting, stir in a tiny splash of lemon juice or a teaspoon of yogurt
• The red onion will mellow out over time, so it tastes even better on day two or three

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Hope this becomes one of those recipes you keep coming back to whenever you need something that feels special but comes together in minutes.

Recipe FAQ

→ Can I make this ahead of time?

Yes, this tastes even better when made ahead. Chill for at least 30 minutes or up to 24 hours before serving to allow the flavors to meld together.

→ What's the best way to cook the chicken?

Rotisserie chicken works wonderfully for convenience and added flavor. Alternatively, poach chicken breasts in simmering water until cooked through, then shred.

→ Can I make this dairy-free?

Yes, substitute Greek yogurt with a dairy-free alternative and use vegan mayonnaise. The texture and flavor will remain similar.

→ What can I serve this with?

Enjoy as a sandwich filling, stuffed in pita bread, over mixed greens, or paired with crackers and vegetable crudités for a light meal.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3-4 days. The flavors continue to develop, making it great for meal prep throughout the week.