If you’re craving a lunch that’s fresh, tangy, and satisfying, this Sun Dried Tomato Chicken Salad Recipe is a perfect go-to. Whether you’re packing a picnic, prepping workday meals, or just need something quick that tastes gourmet, this salad hits all the right notes. It’s creamy, bright, and loaded with delightful little bursts of sun-dried tomato flavor—trust me, you’ll keep coming back for more!
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Why You’ll Love This Sun Dried Tomato Chicken Salad Recipe
This salad is the perfect balance of creamy and chewy textures with vibrant, savory flavors that make every bite interesting. You’ll love how the sun-dried tomatoes add a concentrated tangy sweetness, brightened by fresh basil and a hint of lemon. It’s an easy recipe using staples you probably have on hand, making it a fantastic quick fix any day of the week.
- Texture you want: tender shredded chicken, crunchy celery, and those chewy sun-dried tomatoes
- Flavor that pops: the fresh zing of lemon and basil complements the richness of mayo and yogurt perfectly
- Everyday ingredients: no exotic components, just simple pantry staples and fresh produce
- Works for any night: great for lunches, light dinners, or sandwiches on the go
Ingredient Spotlight
Getting the ingredients right is what makes this Sun Dried Tomato Chicken Salad Recipe shine. I like to use sun-dried tomatoes packed in oil—they’re softer and blend better with the creamy dressing—but you can adjust to taste. Fresh basil and lemon juice elevate the flavor in a way that store-bought dressings just can’t match, so don’t skip those!
- Sun-dried tomatoes: Choose oil-packed for tenderness and flavor, chop finely for even distribution.
- Greek yogurt: Adds tang and creaminess with fewer calories; swap with more mayo for richer taste.
- Fresh basil: Use plenty! It brings herbal brightness that balances the richness wonderfully.
Seasonality & Sourcing
Fresh basil shines in summer months when it’s fragrant and abundant at farmers’ markets. Off-season, you can rely on good-quality store basil or even frozen chopped basil to perk up the salad. Sun-dried tomatoes are shelf-stable and easy to buy year-round—just check they’re not overly dry. For chicken, leftover roast chicken works beautifully, or poach chicken breasts gently to keep them juicy and tender for this Sun Dried Tomato Chicken Salad Recipe.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by shredding your cooked chicken into bite-sized pieces and chopping the sun-dried tomatoes, celery, and red onion. I like to dice the onion very finely so it blends smoothly without overpowering. Assemble all these in a large mixing bowl. A key tip: don’t skip draining excess oil from the sun-dried tomatoes—it’ll prevent your salad from becoming too greasy and soggy.
Step 2 — Cook & Build Flavor
There’s no actual cooking here, but this step is about building flavor by making the citrus basil dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, freshly chopped basil, lemon juice, salt, and pepper until smooth and creamy. Taste as you go—you’ll notice the dressing brightens up with the lemon and herbs, perfectly complementing the chicken and veggies.
Step 3 — Finish & Rest
Pour the dressing over the chicken mixture and gently toss everything until coated evenly. If you can, let the salad rest in the fridge for 15-20 minutes before serving; this helps the flavors meld wonderfully while keeping the celery crisp. Your Sun Dried Tomato Chicken Salad Recipe tastes best when the textures remain contrasty—think creamy yogurt mayo with crunchy celery and tender chicken.
Troubleshooting Sun Dried Tomato Chicken Salad Recipe
If your salad ends up too dry, a splash of olive oil or a little extra mayo can rescue it. Blandness? Add a pinch more salt or a squeeze of lemon juice to brighten it. Too soggy? Probably from excess moisture in veggies—dry your chopped celery and onion well before mixing. Lastly, if your chicken is chewy or dry, try poaching gently next time or mixing in a bit more yogurt to soften it up.
Pro Tips
A few little tweaks can take your Sun Dried Tomato Chicken Salad Recipe from good to unforgettable. When mixing the dressing, give it a taste before tossing with the chicken to adjust acidity and seasoning perfectly. Also, for a vibrant salad, try to chop all your ingredients just before serving—this keeps textures fresh and flavors lively.
- Heat control: Use room temperature ingredients for the best blend; cold mayo or yogurt can dull flavors.
- Timing window: Serve within 24 hours of mixing for best texture and flavor.
- Make-ahead move: Prep the chicken and veggies a day ahead, then make the dressing fresh to toss right before eating.
- Avoid this pitfall: Don’t overload on mayo or it will overpower the delicate tomato and basil notes.
Variations & Substitutions
If you want to shake things up, swap mayo with avocado for a creamy, nutrient-packed twist. For a dairy-free Sun Dried Tomato Chicken Salad Recipe, use a plant-based yogurt and vegan mayo. To bring in crunch beyond celery, chopped toasted walnuts or almonds pair beautifully. You can also switch chicken to turkey or canned tuna in a pinch without losing the salad’s charm.
Great Debates
One friendly debate I’ve rallied in is mayo vs. Greek yogurt for the base. Mayo offers richness and traditional creaminess, while yogurt lends tang and lightness. For this Sun Dried Tomato Chicken Salad Recipe, I often do a mix of both to enjoy the best of each. Also, some prefer sun-dried tomatoes dry-packed—less oily but firmer—so feel free to experiment and see what texture you love most.
Make-Ahead, Storage & Freezing
You can refrigerate your Sun Dried Tomato Chicken Salad Recipe for up to 2 days in an airtight container, though it’s best within the first 24 hours to enjoy peak freshness. Keep celery and tomatoes chopped, but add the dressing just before serving if you want to prep in advance. Freezing isn’t recommended because the creamy dressing and fresh veggies don’t freeze well; the texture will suffer and separate upon thawing.
Yield & Conversions
This recipe yields about 3 cups of salad, enough for 4 servings as a main or 6 as a side. To double the recipe, simply multiply all ingredients by two—just be sure to mix dressing separately before combining to keep flavors balanced. For metric lovers: 2 cups shredded chicken is approximately 280 grams; ½ cup sun-dried tomatoes, about 70 grams.
Serving Ideas & Pairings
This Sun Dried Tomato Chicken Salad Recipe pairs beautifully with crunchy crackers, toasted baguette slices, or tucked inside a soft pita for a satisfying sandwich. For a light meal, serve alongside a crisp green salad or some roasted veggies. A drizzle of balsamic reduction or a handful of olives on the side adds a lovely Mediterranean vibe that complements the basil and tomato flavors.
FAQs
Fresh tomatoes won’t give the same concentrated sweetness and chewy texture as sun-dried tomatoes. If you want to substitute, roast fresh tomatoes to intensify their flavor first, but expect a different salad character.
Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor. Just shred it well and ensure it’s not too fatty or seasoned too heavily, so it complements the other ingredients.
Make sure to wash and dry celery well, chopping it just before mixing. If prepped ahead, store chopped celery separately in an airtight container or wrapped to maintain crunch.
Yes! Swap chicken for chickpeas or tofu, and replace mayo and Greek yogurt with vegan mayo and dairy-free yogurt. The sun-dried tomatoes and basil still bring plenty of flavor.
Notes, Tools & Special Equipment
A large mixing bowl makes tossing easier and more even. Use a sharp knife to finely dice onions and sun-dried tomatoes for better texture distribution. No fancy equipment needed here, but a microplane grater for fresh garlic helps incorporate it smoothly. If you have a kitchen scale, it makes ingredient scaling simpler, especially for chicken and tomatoes.
PrintPrintable Recipe 📖
Sun Dried Tomato Chicken Salad Recipe
A flavorful and creamy Sun Dried Tomato Chicken Salad combining tender shredded chicken with tangy sun dried tomatoes, crisp celery, and red onion, all tossed in a zesty citrus basil dressing made from Greek yogurt and mayonnaise. Perfect as a light meal or sandwich filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Ingredients
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
Dressing
- ⅓ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ¼ cup fresh basil, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the salad. In a large bowl, combine the shredded chicken, chopped sun dried tomatoes, diced celery, and finely diced red onion. Stir gently to mix and set aside.
- Make the citrus basil dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper until smooth and well combined.
- Toss the salad. Pour the dressing over the chicken and vegetable mixture. Toss thoroughly until every ingredient is evenly coated with the dressing.
- Serve. Serve the salad immediately, pairing it with your favorite crackers or using it as a delicious filling for sandwiches.
Notes
- Use skinless, cooked chicken breast or rotisserie chicken for convenience.
- Drain the sun dried tomatoes well to avoid excess oil in the salad.
- If you prefer a lighter version, substitute mayonnaise with additional Greek yogurt.
- For extra crunch, add chopped nuts like walnuts or pecans.
- This salad can be stored in the refrigerator for up to 2 days in an airtight container.
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