I still remember the first time I tossed this together for our neighborhood potluck back in June. My usual chicken salad felt boring, so I grabbed that jar of sun-dried tomatoes that had been sitting in my pantry since spring. I threw in some fresh basil from my garden, and honestly, I wasn’t sure how it would turn out.
Table of Contents
Ingredients for Sun-Dried Tomato Chicken Salad
I always grab a rotisserie chicken from the grocery store when I’m short on time, but if you have leftover grilled chicken or baked chicken breast from dinner, those work beautifully too. The key to making this salad truly special is using quality sun-dried tomatoes packed in oil – they’re softer, more flavorful, and blend beautifully into the creamy dressing.
- 2 cups shredded chicken (cooked and cooled)
- 1/2 cup sun-dried tomatoes in oil (drained and chopped) – I recommend julienne-cut for easier prep
- 2 celery stalks (diced)
- 1/4 cup red onion (finely diced) – My preference is red onion for its mild, sweet flavor
- 1/3 cup plain Greek yogurt (full-fat works best)
- 1/3 cup mayonnaise – In my experience, full-fat mayo creates the creamiest texture
- 1/4 cup fresh basil (chopped)
- 1 clove garlic (minced)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
I recommend starting with room temperature ingredients so everything combines smoothly without breaking the dressing. Make sure your chicken has cooled completely before mixing – this keeps the mayo-based dressing food-safe and prevents it from becoming watery.
Step 1: If using store-bought rotisserie chicken, remove the skin and shred the meat into bite-sized pieces about 1/2 inch long. If making homemade chicken, season 1 to 1.5 pounds of chicken tenders with salt and pepper, then bake at 400°F for 15 to 18 minutes until the internal temperature reaches 165°F. Let cool completely for at least 10 minutes, then shred with two forks. Add the cooled, shredded chicken to a large bowl.
Step 2: Drain your sun-dried tomatoes well to remove excess oil, then chop them into pieces roughly the size of a dime. Dice the celery into 1/4-inch pieces and finely mince the red onion. Add all the chopped vegetables to the bowl with your shredded chicken.
Step 3: In a small bowl, whisk together the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and black pepper until smooth and creamy with no lumps remaining. This citrus-basil dressing is what makes this chicken salad stand out from the rest.
Step 4: Pour the dressing over the chicken and vegetable mixture, then use a spatula to fold everything together gently but thoroughly until every piece is coated with dressing. You’ll know it’s ready when you can’t see any dry spots of chicken. Taste and adjust seasoning if needed – I usually add an extra pinch of salt to brighten the flavors.
Step 5: For best flavor, cover and refrigerate for at least 30 minutes to let the flavors meld together. The salad actually tastes even better after 2-3 hours or overnight. If serving immediately, pair with your favorite crackers or bread.
Perfect Pairings for Sun-Dried Tomato Chicken Salad
This versatile salad pairs beautifully with both crunchy and soft textures, making it perfect for any meal occasion.
Buttery Croissants: The flaky, rich texture of a croissant complements the tangy, protein-packed salad perfectly, creating an elegant lunch that feels indulgent yet balanced.
Mediterranean Chicken Gyros: Serve your chicken salad alongside these flavor-packed gyros for a complete Mediterranean-inspired lunch spread that brings together complementary herbs and bright flavors.
Crisp Romaine Lettuce Cups: For a low-carb option, scoop the chicken salad into romaine leaves for a light, refreshing bite that highlights the bright citrus and basil flavors without any bread.
Toasted Whole Grain Bread: The nutty flavor and hearty texture of whole grain bread adds fiber and creates a satisfying sandwich that keeps you full for hours, perfect for busy weekday lunches.
Hearty Cheddar Garlic Herb Potato Soup: Pair your chicken salad sandwich with a warm bowl of this creamy potato soup for a comforting lunch combination that balances cool and warm temperatures.
Fresh Veggie Sticks: Serve alongside carrot sticks, cucumber slices, and bell pepper strips for added crunch and nutrients that balance the creamy salad while adding colorful variety to your plate.
Pita Chips or Crackers: The salty, crunchy texture of pita chips or multigrain crackers provides the perfect vehicle for scooping up every delicious bite when you want a lighter meal option.
Keeping Your Chicken Salad Fresh
Store your sun-dried tomato chicken salad in an airtight container in the refrigerator for 3 to 4 days maximum. The flavors actually deepen and improve after sitting overnight as the dressing soaks into the chicken and vegetables, though I find day two is when it tastes absolutely perfect.
When ready to serve, give it a quick stir since the dressing and ingredients may settle. I recommend letting it sit at cool room temperature for about 10 minutes before serving to let the flavors shine through – straight from the fridge can mute the basil and lemon notes. If the salad seems a bit dry after a day or two of storage, stir in a tablespoon of Greek yogurt or mayonnaise to refresh the creamy texture.
This chicken salad is incredibly versatile for meal prep. Pile it onto sourdough pesto grilled cheese for a gourmet twist, wrap it in tortillas with shredded spinach, stuff it into hollowed tomatoes, or serve it over mixed greens with extra lemon juice. The possibilities are endless, which is why it’s become my favorite recipe for busy weeks.
FAQs
Can I make this chicken salad ahead of time?
Absolutely! This salad is perfect for meal prep and actually tastes better after the flavors have time to meld. Prepare it up to 3 days in advance and store covered in the refrigerator. Just give it a good stir before serving.
What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, try chopped roasted red peppers or fresh cherry tomatoes mixed with a splash of balsamic vinegar. The flavor will be different but still delicious with that tangy element the recipe needs.
How can I make this recipe dairy-free?
Simply replace the Greek yogurt with dairy-free yogurt alternative and use vegan mayonnaise. The texture and taste remain creamy and satisfying without any dairy products.
Sun-Dried Tomato Chicken Salad
Ingredients
Equipment
Method
- 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.)
- 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.
- 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.
- 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.
- 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.
