Sun-Dried Tomato Chicken Salad (Printable)

Protein-packed salad with tender chicken, tangy sun-dried tomatoes, crunchy vegetables, and creamy basil-garlic dressing.

# What You 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

# 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 -
  • The sun-dried tomatoes add this incredible tangy sweetness that makes regular chicken salad feel boring in comparison
  • You can meal prep it on Sunday and suddenly your work lunches feel like something from a fancy cafe
02 -
  • I learned the hard way that chopping the sun-dried tomatoes too large results in overwhelming bites, so really take your time dicing them small
  • The dressing might seem thick at first, but the moisture from the tomatoes and chicken will loosen it up perfectly
03 -
  • Drain the sun-dried tomatoes really well so excess oil doesn't make your dressing separate
  • Use a sharp knife to dice the red onion so you don't end up with large pieces that overpower each bite
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