Introduction

I truly love this Sun-Dried Tomato Chicken Salad; its vibrant, savory flavor and creamy texture make it a standout. After testing countless variations, I’ve perfected a version that’s incredibly versatile for lunches, sandwiches, or elegant appetizers. The secret is in the balance of tangy sun-dried tomatoes, fresh basil, and a creamy, garlicky dressing that clings perfectly to the chicken.

Ingredients

Quality ingredients make all the difference here. Using sun-dried tomatoes packed in oil and full-fat Greek yogurt ensures a rich, cohesive salad with maximum flavor.

• 2 cups shredded chicken (rotisserie chicken works perfectly)
• ½ cup sun dried tomatoes in oil, drained & chopped
• 2 celery stalks, diced
• ¼ cup red onion, finely diced
• ⅓ cup plain Greek yogurt (or sour cream)
• ⅓ cup mayonnaise
• ¼ cup fresh basil, chopped
• 1 garlic clove, minced
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Timing

Prep Time	15 minutes
Cook Time	0 minutes (using pre-cooked chicken)
Total Time	15 minutes

Context: This recipe is about 50% faster than making chicken salad from scratch, as it skips the poaching step. It’s the ultimate make-ahead option; the flavors meld beautifully when chilled for a few hours, making it perfect for meal prep or a quick, impressive lunch.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Begin by shredding your cooked chicken into bite-sized pieces. Finely dice the celery and red onion, and chop the sun-dried tomatoes and fresh basil. Mince the garlic clove. Having everything prepped and ready streamlines the mixing process.

Step 2 — Make the Creamy Dressing Base

In a medium mixing bowl, combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and black pepper. Whisk vigorously until the mixture is completely smooth and emulsified. (Pro tip: Letting the garlic sit in the lemon juice for a minute before whisking helps mellow its raw bite.)

Step 3 — Combine Chicken and Vegetables

Add the shredded chicken, diced celery, red onion, and chopped sun-dried tomatoes to the bowl with the dressing. Using a large spoon or spatula, gently fold everything together until the chicken and veggies are evenly coated. Avoid over-mixing to keep a pleasant texture.

Step 4 — Incorporate the Fresh Herbs

Fold in the chopped fresh basil. In my tests, adding the basil last helps preserve its bright color and fresh aroma, which can be muted if mixed in too early with the acidic components.

Step 5 — Taste and Adjust Seasoning

This is a crucial step. Taste the salad and adjust the seasoning. You may want an extra pinch of salt, a squeeze of lemon for brightness, or a crack of black pepper. The sun-dried tomatoes add saltiness, so adjust gradually.

Step 6 — Chill Before Serving

For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes. This chilling time allows the flavors to fully meld and the salad to firm up slightly, making it easier to scoop or spread.

Step 7 — Explore Serving Options

Now for the fun part—enjoying this sun-dried tomato chicken salad in so many ways! Serve it on a bed of crisp greens, in a buttered croissant, on whole-grain crackers, or as a hearty sandwich filling. Its versatility is what makes this recipe a true keeper.

Nutritional Information

Calories	~310
Protein	28g
Carbohydrates	8g
Fat	18g
Fiber	2g
Sodium	~480mg

This sun-dried tomato chicken salad is a high-protein, low-carb option, with notable amounts of Vitamin C from the tomatoes and basil. Note: Estimates are for one serving (about ¾ cup) based on typical ingredients. Values may vary with specific brands or modifications.

Healthier Alternatives

• Greek Yogurt for All Mayo — Swap all mayonnaise for Greek yogurt to reduce fat by about 50% while maintaining creaminess and adding protein.
• Turkey or Chickpeas — Use shredded turkey for a leaner protein, or mashed chickpeas for a vegetarian version; both pair well with the sun-dried tomato flavor.
• Low-Sodium Sun-Dried Tomatoes — Opt for tomatoes packed without salt or rinse them briefly to cut sodium by up to 30%.
• Avocado Oil Mayo — Choose a mayo made with avocado oil for a healthier fat profile without altering the classic texture.
• Lettuce Wraps or Cucumber Slices — Serve on large butter lettuce leaves or crisp cucumber rounds for a refreshing, low-carb vessel.
• Dairy-Free Creaminess — Use a plain, unsweetened vegan yogurt or a cashew cream base for a dairy-free, equally creamy dressing.

Serving Suggestions

• Classic Sandwich: Pile it high on toasted sourdough or a flaky croissant with crisp lettuce and a slice of provolone.
• Elegant Appetizer: Spoon onto endive leaves or mini phyllo cups for a beautiful, no-fuss party starter.
• Power Bowl Base: Serve over a bed of quinoa or mixed greens with avocado, olives, and a light vinaigrette.
• Picnic Perfect: Pack in a container with sturdy crackers, sliced baguette, and vegetable crudités for easy dipping.
• Stuffed Avocado or Tomato: Halve an avocado or a large beefsteak tomato and fill the center for a stunning, nutrient-dense lunch.
• Beverage Pairing:

  A crisp Sauvignon Blanc, sparkling water with lemon, or unsweetened iced tea complements the savory, tangy notes beautifully.

This versatility is exactly why I love this chicken salad recipe; it transitions seamlessly from a quick weekday lunch to a centerpiece for summer entertaining or holiday spreads.

Common Mistakes to Avoid

• Mistake: Using dry, jarred sun-dried tomatoes. Fix: Always use tomatoes packed in oil for maximum moisture and flavor infusion; rehydrate dry ones in warm water for 15 minutes first.
• Mistake: Over-mixing the salad into a paste. Fix: Gently fold ingredients just until combined, as instructed in Step 3, to preserve distinct textures.
• Mistake: Adding basil too early. Fix: Incorporate fresh herbs last (as in Step 4) to prevent wilting and preserve their bright color and aroma.
• Mistake: Skipping the chill time. Fix: Refrigerate for at least 30 minutes (Step 6) to allow flavors to meld and the salad to firm up for easier serving.
• Mistake: Not adjusting seasoning after mixing. Fix: Always taste and adjust salt, pepper, or lemon juice (Step 5), as the saltiness of sun-dried tomatoes can vary.
• Mistake: Using warm, freshly cooked chicken. Fix: Cool chicken completely before shredding to prevent a greasy, watery dressing.
• Mistake: Storing in a container that’s too large. Fix: Use an airtight container with minimal headspace to reduce oxidation and keep the salad fresh longer.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days. The flavors often improve after 24 hours. Keep your refrigerator at or below 40°F (4°C) for optimal food safety.
• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator. Note: The texture of the celery may soften slightly, but the flavor remains excellent.
• Reheat: This salad is best served cold. If using in a warm application (like a melt), only heat the portion you plan to eat immediately to an internal temperature of 165°F (74°C).

For meal prep, I find dividing the finished salad into single-serving containers right away ensures freshness and makes grabbing a healthy lunch effortless. In my tests, properly stored sun-dried tomato chicken salad maintains its quality for a full 5 days in the fridge.

Conclusion

This sun-dried tomato chicken salad truly shines in its effortless adaptability, making it a reliable staple for everything from busy weekdays to special gatherings. For another quick, flavor-packed meal, try this Greek Pasta With Feta and Olives Quick Recipe. I hope you love this versatile recipe as much as I do—share your favorite way to enjoy it in the comments below!

Frequently Asked Questions

How many servings does this sun-dried tomato chicken salad recipe make?

This recipe yields about 4 generous servings, roughly ¾ cup each, perfect for a family lunch or meal prep. According to standard recipe scaling, you can easily double the ingredients to serve 8 for a picnic or party. I find this quantity is ideal for making ahead and enjoying in so many ways throughout the week.

What can I use instead of fresh basil in this chicken salad?

You can substitute 1 tablespoon of dried basil, ¼ cup of chopped fresh parsley, or 2 tablespoons of prepared pesto. Dried herbs should be added to the dressing in Step 2 to rehydrate, while fresh parsley or pesto should be folded in during Step 4. In my tests, pesto adds a wonderful depth while maintaining the herby, Mediterranean profile.

Why is my chicken salad dressing too runny or watery?

Why is my chicken salad dressing too runny or watery?

This typically happens if the chicken or vegetables weren’t thoroughly dried or if the sun-dried tomatoes weren’t drained well. The solution is to pat all components dry with a paper towel before mixing. To fix an already runny salad, you can drain off excess liquid and stir in an extra tablespoon of mayonnaise or Greek yogurt to re-emulsify the dressing.

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Sun Dried Tomato Chicken Salad

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• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 2 cups shredded chicken
• ½ cup sun dried tomatoes in oil, drained & chopped
• 2 celery stalks, diced
• ¼ cup red onion, finely diced
• ⅓ cup plain Greek yogurt
• ⅓ cup mayonnaise
• ¼ cup fresh basil
• 1 garlic, minced
• 1 tbsp lemon juice
• ½ salt
• ¼ black pepper

Instructions

1. Prep the salad. Add the shredded chicken, chopped sun dried tomatoes, celery and red onion to a large bowl. Set it aside.
2. Make the "citrus basil dressing". Mix the Greek yogurt, mayonnaise, chopped basil, garlic, lemon juice, salt and black pepper together in a small bowl.
3. Toss. Pour the dressing over the chicken and veggies and mix until fully combined.
4. Serve. Serve immediately with your favorite crackers or use the salad as a filling for a sandwich.