Tender shredded chicken meets tangy sun-dried tomatoes, crisp celery, and red onion in a creamy basil-garlic dressing. Perfect for sandwiches or lunch.
# What You Need:
→ Chicken & Vegetables
01 - 2 cups shredded cooked chicken from rotisserie or poached breast
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 freshly squeezed lemon juice
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step:
01 - Place shredded chicken, sun-dried tomatoes, diced celery, and red onion in a large mixing bowl. Toss ingredients together until evenly distributed.
02 - Whisk Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and black pepper in small bowl until completely smooth and emulsified.
03 - Pour prepared dressing over chicken mixture. Fold ingredients together until every piece is thoroughly coated with creamy basil-garlic dressing.
04 - Sample salad and adjust salt or pepper as desired. Add additional lemon juice for brighter acidity if preferred.
05 - Serve immediately stuffed inside pita pockets, layered between bread slices, or accompanied by your favorite crackers. For optimal flavor development, refrigerate 30 minutes before serving.
