Save to Pins Brighten up your midday meal with this Sun-Dried Tomato Chicken Salad. This vibrant, protein-packed dish features tender shredded chicken mixed with the intense, tangy flavor of sun-dried tomatoes and the refreshing crunch of diced celery and red onion. Tossed in a creamy basil-garlic dressing, it offers a sophisticated twist on a classic lunch staple.
Save to Pins This recipe is perfect for those looking for a flavorful, low-carb friendly lunch that doesn't skimp on taste. Whether you are using leftover rotisserie chicken or freshly poached breast, the creamy texture and herbal notes make it an instant favorite for sandwiches or salads.
Ingredients
- 2 cups shredded cooked chicken (from rotisserie or poached breast)
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 2 celery stalks, diced
- ¼ cup red onion, finely diced
- ⅓ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ¼ cup fresh basil leaves, finely chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice (freshly squeezed)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Step 1
- In a large mixing bowl, combine the shredded chicken, sun-dried tomatoes, celery, and red onion. Set aside.
- Step 2
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper until smooth.
- Step 3
- Pour the dressing over the chicken and vegetable mixture. Toss well until everything is evenly coated.
- Step 4
- Taste and adjust seasoning if needed.
- Step 5
- Serve immediately as a sandwich filling, in pita bread, or with your favorite crackers. For best flavor, chill for 30 minutes before serving if time allows.
Zusatztipps für die Zubereitung
For the best results, use rotisserie chicken for added convenience and extra depth of flavor. If you prefer a tangier dressing, you can substitute the Greek yogurt with sour cream. Ensure the sun-dried tomatoes are well-drained to prevent the salad from becoming oily.
Varianten und Anpassungen
To add a fresh twist, stir in a handful of baby spinach or arugula. For a bit of extra crunch, mix in 1/4 cup of chopped toasted walnuts or almonds. If you require a dairy-free or egg-free option, use plant-based yogurt and vegan mayonnaise.
Serviervorschläge
This chicken salad pairs beautifully with a crisp Sauvignon Blanc or a glass of chilled iced tea. Serve it on slices of toasted whole wheat bread, tucked into a soft pita, or alongside a selection of artisanal crackers for a light yet filling meal.
Save to Pins Enjoy this vibrant and easy-to-make chicken salad as a delicious solution for your busy workweek lunches. It is a simple way to bring a touch of gourmet flavor to your table with minimal effort.
Questions & Answers
- → Can I make this chicken salad ahead of time?
Yes, this salad actually tastes better after chilling for 30 minutes to an hour. The flavors meld together beautifully. Store in an airtight container in the refrigerator for up to 3-4 days.
- → What type of chicken works best?
Rotisserie chicken is incredibly convenient and adds great flavor. You can also use poached, baked, or grilled chicken breasts. Just shred or dice it into bite-sized pieces before mixing.
- → Can I substitute the Greek yogurt?
Sour cream makes a great tangier alternative. For a dairy-free version, use plant-based yogurt or additional mayonnaise. The dressing will still be creamy and delicious.
- → How can I add more texture?
Toasted walnuts or almonds add wonderful crunch. You can also include chopped cucumber, bell peppers, or even diced apples for extra crispness and freshness.
- → What are the best serving suggestions?
Stuff it into pita pockets, layer between bread for sandwiches, serve over mixed greens, or enjoy with crackers and vegetable crudités. It also makes an excellent topping for baked potatoes.
- → How do I store leftovers?
Keep refrigerated in an airtight container for up to 4 days. If serving later, give it a quick stir before enjoying. The dressing may thicken slightly when cold, which is normal.