Sun-Dried Tomato Chicken Salad

Last summer I discovered sun-dried tomatoes completely transform ordinary chicken salad. The tangy sweetness cuts through rich creamy dressings in ways fresh tomatoes never could. Now this recipe lives in my weekly rotation because it turns leftover rotisserie chicken into something restaurant-worthy.

My sister-in-law requested this for her baby shower last spring. I made triple the amount and watched it disappear before the sandwiches even hit the serving table. Now it is my go-to whenever I need to feed a crowd without spending hours in the kitchen.

Ingredients

• 2 cups shredded cooked chicken: Rotisserie chicken works beautifully here but poached breasts stay more tender
• ½ cup sun-dried tomatoes in oil: Drain them well and give them a rough chop so their flavor distributes evenly throughout
• 2 celery stalks diced: These bring essential crunch that contrasts perfectly with the creamy dressing
• ¼ cup red onion finely diced: Red onion adds a mild bite that complements the tangy tomatoes
• ⅓ cup plain Greek yogurt: Use full fat for the richest texture or 2% if you are watching calories
• ⅓ cup mayonnaise: Real mayo makes a difference here because it provides that velvety mouthfeel
• ¼ cup fresh basil finely chopped: Fresh basil cannot be substituted here it brightens the entire dish
• 1 garlic clove minced: One clove is perfect but two cloves works if you love bold garlic flavor
• 1 tablespoon freshly squeezed lemon juice: Fresh lemon juice balances the rich dairy and adds brightness
• ½ teaspoon kosher salt: Start here and add more to taste since sun-dried tomatoes are already salty
• ¼ teaspoon freshly ground black pepper: Freshly cracked pepper has more complexity than pre-ground

Instructions

Prep your base ingredients:

Combine the shredded chicken, chopped sun-dried tomatoes, diced celery, and red onion in your largest mixing bowl. Give everything a gentle toss to distribute the ingredients evenly before adding the dressing.

Whisk together the dressing:

In a separate smaller bowl, mix the Greek yogurt, mayonnaise, fresh basil, minced garlic, and lemon juice until completely smooth. The dressing should have a lovely pale green hue from the basil.

Season the dressing:

Add the salt and pepper to the yogurt mixture and whisk again. Taste a tiny amount on a spoon to check the seasoning before pouring it over the chicken mixture.

Bring it all together:

Pour the dressing over the chicken and vegetables. Use a rubber spatula to fold everything together gently until every piece is coated in that creamy basil dressing.

Let the flavors meld:

Cover the bowl and refrigerate for at least thirty minutes if time allows. This short rest lets the sun-dried tomatoes infuse their flavor throughout the entire salad.

Serve it up:

Scoop onto your favorite bread, stuff into pita pockets, or serve alongside crackers for a lighter option. The salad holds up beautifully for three to four days in the refrigerator.

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This recipe became my office lunch staple during busy seasons. Something about the combination of protein and satisfying crunch keeps me full through afternoon meetings without that heavy post-lunch slump.

Make Ahead Magic

I have learned through experience that this salad actually improves after sitting overnight. The sun-dried tomatoes release more of their oil into the dressing and the garlic mellows beautifully. Just hold off on adding nuts until right before serving so they stay perfectly crunchy.

Bread Pairing Guide

After testing countless carriers I have strong opinions here. Slightly toasted sourdough brings a tangy note that harmonizes with the sun-dried tomatoes. Croissants work surprisingly well if you want something more indulgent. My personal favorite happens to be stuffing it into a whole wheat pita and letting it sit wrapped for an hour so the bread softens slightly.

Customization Station

This recipe welcomes endless variations based on what you have in the kitchen. The core formula works beautifully with different mix-ins and adjustments.

• Swap diced cucumber for celery in the summer months when cucumbers are at their peak
• Add crumbled feta or goat cheese if you want an extra layer of tangy creaminess
• Diced apples or grapes provide sweetness that balances the savory elements

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This is the kind of recipe that makes meal prep feel effortless rather than a chore. Hope it becomes a regular in your kitchen too.

Recipe FAQs

→ Can I make this chicken salad ahead of time?

Yes, this salad keeps well in the refrigerator for 3-4 days. The flavors actually improve after chilling for a few hours, making it excellent for meal prep.

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

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

→ Can I substitute the Greek yogurt?

Sour cream creates a tangier profile, while cottage cheese blended until smooth adds extra protein. For dairy-free options, use plant-based yogurt or additional mayonnaise.

→ How do I prevent the salad from becoming watery?

Ensure sun-dried tomatoes are well-drained and pat chicken dry before mixing. If using freshly cooked chicken, cool completely to prevent condensation.

→ What additions enhance this salad?

Chopped toasted walnuts or almonds add crunch. Baby spinach or arugula introduces freshness. Diced bell peppers, cucumber, or grated carrots also work beautifully.