Introduction

This Sun Dried Tomato Chicken Salad is a refreshing and flavorful dish perfect for a quick lunch or light dinner. Combining tender shredded chicken with tangy sun dried tomatoes and a creamy citrus basil dressing, it’s an easy recipe that feels special.

The image shows a sandwich cut in half and stacked, placed on a dark plate against a white marbled surface. The sandwich has two thick slices of light golden toasted bread with a slightly crunchy texture. Between the bread slices, there is a large filling layer made of a creamy mixture with visible pieces of red sun-dried tomatoes, green herbs, and shredded chicken, giving it a textured and chunky look. Below this filling is a fresh green lettuce leaf layer. At the top and bottom of the filling, just under the bread, there are smooth, pale slices of cheese. Around the plate, there are some crispy golden-brown chips scattered. In the blurred background, there is a white bowl with more chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 clove, minced
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper

Instructions

Step 1: Prep the salad. In a large bowl, combine the shredded chicken, chopped sun dried tomatoes, diced celery, and finely diced red onion. Set aside.
Step 2: Make the citrus basil dressing. In a small bowl, mix together the Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper until smooth.
Step 3: Toss. Pour the dressing over the chicken and vegetables, then mix thoroughly until everything is evenly coated.
Step 4: Serve. Enjoy the salad immediately with your favorite crackers or use it as a filling for sandwiches.

Tips & Variations

For extra crunch, add chopped toasted walnuts or almonds to the salad.
Substitute mayonnaise with avocado for a healthier and creamier twist.
If you prefer a bit of heat, sprinkle in some red pepper flakes to the dressing.
Use fresh sun dried tomatoes if available for a more vibrant flavor.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving. This salad is best enjoyed chilled but can be brought to room temperature if preferred. Avoid freezing as the texture may change.

How to Serve

A close-up view of a clear glass bowl filled with a mixed salad-like dish. The dish has many small pieces of shredded beige chicken mixed with green bits of herbs or vegetables and red pieces of sun-dried tomatoes or peppers, giving a colorful look. The mixture has a creamy texture with visible specks of seasoning, and a silver spoon is partially inserted on the right side. The background shows a white marbled surface with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this salad?

Yes, rotisserie chicken works perfectly and saves time on prep. Just shred the meat before combining with the other ingredients.

Is this salad suitable for meal prep?

Absolutely. It holds up well in the fridge and makes a convenient, protein-packed lunch or snack throughout the week.

Sun Dried Tomato Chicken Salad Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

A refreshing and flavorful Sun Dried Tomato Chicken Salad combining shredded chicken, sun dried tomatoes, crisp celery, and red onion, all tossed in a creamy citrus basil dressing made with Greek yogurt and mayonnaise. Perfect as a light lunch or a sandwich filling.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Salad Ingredients

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

Dressing Ingredients

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

Prep the salad: In a large bowl, combine 2 cups of shredded chicken, ½ cup of chopped sun dried tomatoes, 2 diced celery stalks, and ¼ cup of finely diced red onion. Set this mixture aside while preparing the dressing.
Make the citrus basil dressing: In a small bowl, whisk together ⅓ cup plain Greek yogurt, ⅓ cup mayonnaise, ¼ cup chopped fresh basil, 1 minced garlic clove, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and well combined.
Toss: Pour the prepared dressing over the chicken and vegetable mixture. Gently toss everything together until the salad is evenly coated with the creamy dressing.
Serve: Serve the chicken salad immediately with your favorite crackers or use it as a filling for a sandwich. Alternatively, chill briefly for a cooler, more melded flavor.

Notes

For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
Using Greek yogurt reduces fat and adds a tangy flavor, but you can substitute with all mayonnaise if preferred.
The salad can be refrigerated for up to 2 days in an airtight container.
Sun dried tomatoes packed in oil provide more flavor and moisture; drain them well to avoid excess oiliness.
Fresh basil is essential for bright herbaceous notes—dry basil won’t provide the same freshness.

Keywords: sun dried tomato chicken salad, chicken salad recipe, creamy chicken salad, healthy chicken salad, no cook chicken salad