Sun Dried Tomato Chicken Salad Recipe
A flavorful Sun Dried Tomato Chicken Salad featuring shredded chicken mixed with sun dried tomatoes, celery, and red onion, all tossed in a creamy citrus basil dressing made with Greek yogurt and mayonnaise. Perfect for sandwiches or served with crackers for a light and tasty meal.
- 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
Main Ingredients
- 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 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. Add the shredded chicken, chopped sun dried tomatoes, diced celery, and finely diced red onion into a large bowl and set aside.
- Make the citrus basil dressing. In a small bowl, combine the plain Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper. Mix well until smooth and creamy.
- Toss. Pour the prepared dressing over the chicken and vegetable mixture. Stir thoroughly to ensure everything is well coated and combined.
- Serve. Serve the salad immediately with your favorite crackers or use it as a flavorful filling for sandwiches.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Sun dried tomatoes packed in oil add great flavor, but draining them well prevents the salad from becoming too oily.
- Fresh basil provides the best flavor, but dried basil can be used in a pinch, adjusting quantity to taste.
- Adjust seasonings like salt and pepper according to your preference.
- This salad can be made ahead and stored refrigerated for up to 2 days for better flavor melding.
- For a lighter version, substitute mayonnaise with more Greek yogurt.
