Sun-Dried Tomato Chicken Salad (Print Version)

Protein-packed salad with tender chicken, tangy sun-dried tomatoes, crunchy vegetables, and creamy basil-garlic dressing. Perfect for quick lunches.

# What You'll Need:

→ Chicken & Vegetables

01 - 2 cups shredded cooked chicken
02 - ½ cup sun-dried tomatoes in oil, drained and chopped
03 - 2 celery stalks, diced
04 - ¼ cup red onion, finely diced

→ Dressing

05 - ⅓ cup plain Greek yogurt
06 - ⅓ cup mayonnaise
07 - ¼ cup fresh basil leaves, finely chopped
08 - 1 garlic clove, minced
09 - 1 tablespoon lemon juice, freshly squeezed
10 - ½ teaspoon kosher salt
11 - ¼ teaspoon freshly ground black pepper

# Cooking Steps:

01 - In a large mixing bowl, combine the shredded chicken, sun-dried tomatoes, celery, and red onion. Set aside.
02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the chicken and vegetable mixture. Toss thoroughly until everything is evenly coated with the creamy basil-garlic dressing.
04 - Taste and adjust seasoning if needed. Serve immediately as a sandwich filling, in pita bread, or with crackers. For enhanced flavor, refrigerate for 30 minutes before serving if time permits.

# Expert Advice:

01 -
  • High Protein: With 27g of protein per serving, it is a satisfying and fueling choice.
  • Quick Prep: Ready in just 15 minutes with no cooking required.
  • Bold Mediterranean Flavors: The combination of basil, garlic, and sun-dried tomatoes creates a delicious profile.
02 -
  • Chill for at least 30 minutes before serving to let the garlic and basil flavors fully meld.
  • Use a sharp chef's knife to finely dice the red onion for a more balanced distribution of flavor.
  • Check labels on sun-dried tomatoes for sulfites if you have specific dietary sensitivities.
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