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Sun-dried tomato chicken salad with fresh basil and vegetables in a white bowl ready to serve

Sun-Dried Tomato Chicken Salad

Classic chicken salad with a zesty twist featuring tangy sun-dried tomatoes, fresh basil, and creamy citrus dressing. Perfect for sandwiches, wraps, or with crackers.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded chicken cooked and cooled completely
  • 1/2 cup sun-dried tomatoes in oil drained and chopped, julienne-cut preferred
  • 2 celery stalks diced into 1/4-inch pieces
  • 1/4 cup red onion finely diced
  • 1/3 cup plain Greek yogurt full-fat recommended
  • 1/3 cup mayonnaise full-fat for best texture
  • 1/4 cup fresh basil chopped
  • 1 clove garlic minced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper

Equipment

  • Large bowl
  • Small bowl
  • Spatula

Method
 

  1. If using store-bought rotisserie chicken, remove skin and shred meat into bite-sized pieces about 1/2 inch long. Add to a large bowl. (For homemade chicken: season 1 to 1.5 pounds chicken tenders with salt and pepper, bake at 400°F for 15-18 minutes until internal temperature reaches 165°F, cool completely for 10 minutes, then shred with two forks.)
  2. Drain sun-dried tomatoes well and chop into dime-sized pieces. Dice celery into 1/4-inch pieces and finely mince red onion. Add all chopped vegetables to the bowl with shredded chicken.
  3. In a small bowl, whisk together Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and black pepper until smooth and creamy with no lumps.
  4. Pour dressing over chicken and vegetable mixture. Use a spatula to fold everything together gently but thoroughly until every piece is coated with dressing and no dry spots remain. Taste and adjust seasoning if needed.
  5. For best flavor, cover and refrigerate for at least 30 minutes before serving. Salad tastes best after 2-3 hours or overnight. Serve with crackers, bread, or as desired.

Notes

Use sun-dried tomatoes packed in oil for best flavor and texture. Full-fat Greek yogurt creates the creamiest consistency. Ensure chicken is completely cooled before mixing to keep dressing food-safe. Store in an airtight container in the refrigerator for 3-4 days maximum. Flavors improve significantly after resting 2-3 hours or overnight. If making homemade chicken, total time increases to 35-40 minutes.