Sun-Dried Tomato Chicken Salad (Printable)

Protein-packed salad with sun-dried tomatoes, celery, and creamy basil dressing ready in 15 minutes.

# What You’ll Need:

→ Chicken & Vegetables

01 - 2 cups shredded cooked chicken from rotisserie or poached breast
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 freshly squeezed lemon juice
10 - ½ teaspoon kosher salt
11 - ¼ teaspoon freshly ground black pepper

# How-To:

01 - Place shredded chicken, sun-dried tomatoes, diced celery, and red onion in a large mixing bowl. Toss gently to distribute ingredients evenly.
02 - Whisk Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth and fully combined.
03 - Pour the dressing over the chicken mixture. Fold everything together until all ingredients are evenly coated with the creamy basil-garlic dressing.
04 - Sample the salad and adjust salt or pepper as desired. The flavors should be bright and balanced.
05 - Serve immediately as a sandwich filling, in pita bread, or with crackers. For enhanced flavor, refrigerate for 30 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • Ready in fifteen minutes but tastes like you put way more thought into it
  • The Greek yogurt-mayo combo gives you all the creaminess with less guilt
02 -
  • The dressing might seem thick at first but the vegetables release moisture as it sits
  • Chilling this for at least thirty minutes transforms it from good to can not stop eating it
03 -
  • Chop your sun-dried tomatoes into smaller pieces so you get some in every bite
  • Use a sharp knife for the red onion to avoid crushing the layers
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