Save The kind of lunch that makes you pause mid-bite and think, oh, this is working. I first threw this together on a Tuesday when I had leftover rotisserie chicken and a jar of sun-dried tomatoes staring back at me from the pantry. Something about the chewy tang of those tomatoes against creamy dressing just clicked. Now it is the kind of thing I batch prep on Sundays and actually look forward to eating all week.
My sister-in-law asked for the recipe after serving it at a backyard baby shower, which is when I knew this was not just another random lunch experiment. The red onion adds just enough bite to cut through the richness, and honestly, the leftovers taste even better after everything marinades together.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your friend here, already seasoned and perfectly tender
- Sun-dried tomatoes in oil: Drain them well but save that oil for roasted vegetables later
- Celery stalks: The crunch factor nobody realizes they need until it is missing
- Red onion: Finely diced is key, you want flavor without overwhelming bites
- Greek yogurt: Makes the dressing tangy and protein-packed
- Mayonnaise: Balances the yogurt for that classic chicken salad creaminess
- Fresh basil leaves: Chop them right before mixing so they stay bright and fragrant
- Garlic clove: Freshly minced, never the jar stuff, you will taste the difference
- Lemon juice: Freshly squeezed brightens everything and cuts the richness
Instructions
- Combine your base:
- Toss the shredded chicken, chopped sun-dried tomatoes, diced celery, and red onion in a large bowl until everything is evenly distributed
- Make the dressing:
- Whisk the Greek yogurt, mayonnaise, basil, garlic, lemon juice, salt, and pepper in a small bowl until smooth and creamy
- Bring it together:
- Pour the dressing over the chicken mixture and toss well until every piece is coated
- Taste and adjust:
- Sometimes it needs another pinch of salt or squeeze of lemon, trust your palate
- Serve your way:
- Pile it onto bread, stuff into pita pockets, or serve with crackers, though letting it chill for thirty minutes makes the flavors sing
Save Something about having this ready in the fridge makes the whole week feel more manageable. I have eaten it standing over the counter, packed in little containers for park picnics, and scooped onto crackers when friends drop by unexpectedly.
Make It Your Own
The base recipe is solid, but this is the kind of salad that welcomes whatever you have on hand. Toasted walnuts add incredible crunch and make it feel more substantial. A handful of baby spinach or arugula folded in at the end adds freshness without changing the flavor profile.
Serving Ideas
Beyond the obvious sandwich or pita, try scooping it onto halved avocados or serving it in hollowed-out tomato cups for something that looks fancy but takes zero effort. It also pairs beautifully with a crisp Sauvignon Blanc if you are feeling fancy on a weekday.
Storage And Meal Prep
This keeps beautifully in the fridge for three to four days, which is why I always double the recipe. The flavors actually deepen over time, so day two leftovers are arguably better than fresh.
- Store in an airtight container and give it a stir before serving
- If it seems dry after a couple days, stir in a spoonful of yogurt
- The red onion will mellow out as it sits, which is actually a good thing
Save Hope this becomes one of those recipes you make without looking at the card.
Recipe Help
- → Can I make this chicken salad ahead of time?
Yes, this salad actually improves when chilled for 30 minutes before serving. You can store it in an airtight container in the refrigerator for up to 3-4 days, making it perfect for meal prep or quick lunches throughout the week.
- → What type of chicken works best?
Rotisserie chicken is excellent for convenience and added flavor, but you can also use poached, baked, or grilled chicken breasts. Simply shred or dice the meat into bite-sized pieces before combining with the other ingredients.
- → How can I make this dairy-free?
Replace the Greek yogurt with a dairy-free alternative like coconut yogurt or additional mayonnaise. Use vegan mayonnaise instead of traditional mayo to ensure the entire dish remains completely dairy-free while maintaining the creamy texture.
- → What can I serve with this salad?
This versatile dish works beautifully as a sandwich filling, stuffed inside pita bread, or served atop mixed greens. For lighter fare, pair with crackers or crostini. It also complements crusty bread, lettuce wraps, or simply enjoy it on its own.
- → Can I add extra vegetables?
Absolutely. Consider adding diced bell peppers, shredded carrots, cucumber, or chopped fresh spinach. Baby spinach or arugula can be mixed in for added nutrition and a fresh twist. Just keep proportions balanced to maintain the creamy coating consistency.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. The flavors will continue to develop over time. Avoid freezing as the mayonnaise and yogurt dressing may separate and become grainy when thawed.