Description
This Sun Dried Tomato Chicken Salad is creamy, tangy, and packed with protein. Made with juicy shredded chicken, sun-dried tomatoes, fresh basil, and a zesty Greek yogurt-mayo dressing, it’s the perfect quick lunch, meal prep hero, or crowd-pleasing sandwich filling.
Ingredients
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3 cups shredded chicken (homemade or store-bought)
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½ cup sun-dried tomatoes in oil, chopped (julienne-cut preferred)
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¼ cup mayonnaise
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¼ cup plain Greek yogurt
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2 celery stalks, finely chopped
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¼ cup red onion, finely diced (or green onion)
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1 garlic clove, minced
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¼ cup fresh basil, chopped
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1 tablespoon lemon juice
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Salt, to taste
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Black pepper, to taste
Instructions
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Prepare the chicken: If using homemade chicken, cook and shred it using two forks. For store-bought, shred into smaller pieces and place in a large mixing bowl.
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Chop the veggies: Drain sun-dried tomatoes and chop. Dice celery and red onion. Add everything to the bowl with chicken.
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Mix the dressing: In a small bowl, combine mayonnaise, Greek yogurt, basil, garlic, lemon juice, salt, and pepper. Stir well.
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Combine: Pour dressing over chicken and vegetables. Toss until everything is well coated.
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Serve: Enjoy immediately on a sandwich, in a wrap, over salad greens, or with crackers. Refrigerate leftovers for up to 3 days.
Notes
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You can use rotisserie chicken for ease and extra flavor.
Adjust mayo-to-Greek-yogurt ratio based on how creamy you like it.
Add chopped walnuts, feta, or spinach for extra texture or flavor.
Let it chill for 30 minutes for the flavors to fully meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if cooking chicken)
- Category: Salad, Lunch
- Method: No-cook / Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 60 mg