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Sun-Dried Tomato Chicken Salad Recipe

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4.3 from 244 reviews

This zesty Sun-Dried Tomato Chicken Salad is a protein-packed, flavorful twist on a classic chicken salad. Loaded with crunchy celery, tangy sun-dried tomatoes, fresh basil, and a creamy citrus basil dressing made with Greek yogurt and mayonnaise, it’s perfect for sandwiches, pita pockets, or paired with crackers for a light meal or snack.

Ingredients

Chicken Salad

  • 2 cups shredded chicken
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 2 celery stalks, diced
  • ¼ cup red onion, finely diced

Citrus Basil Dressing

  • ⅓ cup plain Greek yogurt
  • ⅓ cup mayonnaise
  • ¼ cup fresh basil, chopped
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Prep the Salad: In a large bowl, combine the shredded chicken, chopped sun-dried tomatoes, diced celery, and finely diced red onion. Set the mixture aside while you prepare the dressing.
  2. Make the Citrus Basil Dressing: In a small bowl, whisk together the plain Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper until smooth and creamy.
  3. Toss the Salad: Pour the prepared dressing over the chicken and vegetable mixture and toss gently until everything is evenly coated and combined.
  4. Serve: Serve the salad immediately as a filling for sandwiches or pita bread, or pair it with your favorite crackers for a delicious and satisfying snack.

Notes

  • For extra crunch, add chopped nuts such as walnuts or almonds.
  • Use rotisserie chicken or leftover cooked chicken to save time.
  • If sun-dried tomatoes are not in oil, rehydrate them in warm water before chopping.
  • Adjust salt and pepper to taste based on your preference.
  • Chill the salad for 30 minutes before serving for enhanced flavors.
  • This salad keeps well in the refrigerator for 2-3 days.