Sun-Dried Tomato Chicken Salad (Printable)

Protein-packed chicken salad with sun-dried tomatoes, celery, red onion, and creamy basil dressing.

# What You'll Need:

→ Chicken & Vegetables

01 - 2 cups shredded cooked chicken
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
10 - ½ teaspoon kosher salt
11 - ¼ teaspoon freshly ground black pepper

# Method:

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 creamy basil-garlic dressing transforms simple ingredients into something restaurant-worthy
  • It keeps beautifully in the fridge making it perfect for meal prep days
  • That perfect balance of tangy sun-dried tomatoes and fresh crunch makes every bite interesting
02 -
  • Chopping the sun-dried tomatoes too small makes them vanish into the dressing leaving you wondering where that flavor went
  • The dressing thickens as it sits so do not panic if it seems a bit loose at first
  • Adding nuts is wonderful but wait until right before serving or they will lose their crunch
03 -
  • Use paper towels to gently blot excess oil from the sun-dried tomatoes before chopping
  • Toast a slice of sourdough and pile the chicken salad high for the ultimate lunch experience
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