There’s something magical about transforming simple shredded chicken into a flavor-packed masterpiece. This sun-dried tomato chicken salad has become my go-to lunch solution whenever I need something quick, satisfying, and absolutely delicious. Unlike traditional chicken salad that can feel a bit bland, this version bursts with Mediterranean-inspired flavors that’ll make your taste buds dance.
The combination of tangy sun-dried tomatoes, fresh basil, and creamy dressing creates a perfect harmony that elevates humble chicken into something restaurant-worthy. Plus, it comes together in just 15 minutes, making it ideal for busy weekdays or last-minute meal prep sessions.
Why You’ll Love This Recipe
It’s incredibly versatile. Whether you’re craving a hearty sandwich, need a quick pita pocket filling, or want something to scoop up with crackers, this chicken salad adapts beautifully to any serving style.
Protein-packed and satisfying. With lean chicken and Greek yogurt, you’re getting a substantial protein boost that keeps you full for hours. It’s the kind of lunch that powers you through your afternoon without that dreaded energy crash.
Minimal prep, maximum flavor. The beauty of this recipe lies in its simplicity. There’s no cooking required if you use rotisserie chicken or leftover grilled chicken. Simply chop, mix, and enjoy! The sun-dried tomatoes do all the heavy lifting when it comes to flavor.
Make-ahead friendly. This salad actually tastes better after sitting in the fridge for a few hours, allowing all those wonderful flavors to meld together. Prepare it on Sunday, and you’ve got quick lunches sorted for the week.
Ingredients You’ll Need
Main Components
- 2 cups shredded chicken – Rotisserie chicken works perfectly here
- ½ cup sun-dried tomatoes in oil, drained & chopped – The oil-packed variety adds richness
- 2 celery stalks, diced – Brings essential crunch
- ¼ cup red onion, finely diced – Adds a sharp, fresh bite
Creamy Basil Dressing
- ⅓ cup plain Greek yogurt – Makes it lighter than traditional mayo-only versions
- ⅓ cup mayonnaise – Provides that classic creamy texture
- ¼ cup fresh basil, chopped – Fresh is key for bright flavor
- 1 clove garlic, minced – Adds depth and aromatic punch
- 1 tbsp lemon juice – Brightens everything up
- ½ tsp salt
- ¼ tsp black pepper
Step-by-Step Instructions
Prepare the Salad Base
Start by adding the shredded chicken to a large mixing bowl. Next, toss in your chopped sun-dried tomatoes, diced celery, and finely diced red onion. The colorful mixture should already look appealing at this stage. Set this bowl aside while you whip up the dressing.
Create the Citrus Basil Dressing
In a separate small bowl, combine the Greek yogurt and mayonnaise until smooth. Then, add the freshly chopped basil, minced garlic, and lemon juice. Season with salt and black pepper, stirring everything together until the dressing is well blended and fragrant. The basil should be evenly distributed throughout the creamy mixture.
Combine and Toss
Pour the dressing over your chicken and vegetable mixture. Using a large spoon or spatula, gently fold everything together until each piece is coated in that luscious creamy dressing. Make sure to scrape the bottom of the bowl so nothing gets left behind.
Serve Immediately or Chill
At this point, you can serve the salad right away, or cover and refrigerate it for at least 30 minutes to let the flavors develop. Either way, you’re in for a treat!
Serving Suggestions
Classic Sandwich Style: Pile the chicken salad high on your favorite bread—sourdough, whole wheat, or croissants all work beautifully. Add some crisp lettuce and tomato slices for extra freshness.
Pita Pocket Perfection: Stuff the salad into warm pita bread along with some cucumber slices and extra fresh basil. It’s like a Mediterranean vacation in your lunchbox.
Crackers and Crudités: Serve alongside an assortment of crackers, cucumber rounds, and bell pepper strips for a satisfying snack platter or light lunch.
Lettuce Wraps: For a low-carb option, scoop the chicken salad into butter lettuce leaves or romaine hearts. They create perfect little boats for this flavorful filling.
Stuffed Avocado: Halve an avocado, remove the pit, and fill each half with chicken salad for an Instagram-worthy, nutrient-dense meal.
Recipe Variations
Mediterranean Twist
Add ¼ cup crumbled feta cheese and 2 tablespoons chopped kalamata olives for an even more pronounced Mediterranean flavor profile. Additionally, you could swap the basil for fresh oregano or use a combination of both herbs.
Cranberry Pecan Version
Stir in ¼ cup dried cranberries and ¼ cup toasted chopped pecans for a sweet and crunchy contrast. This variation pairs beautifully with arugula on a sandwich.
Spicy Kick
Mix in 1-2 teaspoons of sriracha or your favorite hot sauce into the dressing. Alternatively, add some diced jalapeños to the vegetable mixture for fresh heat.
Italian-Inspired
Replace the sun-dried tomatoes with chopped roasted red peppers and add 2 tablespoons of grated Parmesan cheese. Furthermore, consider adding a pinch of Italian seasoning to the dressing.
Extra Veggie Boost
Incorporate diced cucumber, shredded carrots, or chopped bell peppers for additional crunch and nutrition. These vegetables add color while keeping the calorie count low.
Make-Ahead Tips
This chicken salad is a meal prep champion! Prepare the entire recipe up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors actually intensify over time, making day-two and day-three servings even more delicious.
If you’re worried about the vegetables getting soggy, you can prepare the dressing separately and store it in a small jar. Then, combine everything just before serving. However, I find that the celery and onion hold up remarkably well even after a few days.
For longer storage, you can freeze the chicken salad for up to 2 months. Keep in mind that the texture may change slightly upon thawing due to the mayonnaise and yogurt. Therefore, I recommend only freezing if absolutely necessary.
Notes
Chicken Options: Rotisserie chicken from the grocery store is the ultimate time-saver. Otherwise, leftover grilled, baked, or poached chicken works perfectly. You can even use canned chicken in a pinch, though the flavor won’t be quite as robust.
Sun-Dried Tomato Tip: Make sure to drain the oil-packed sun-dried tomatoes well, but don’t rinse them completely. That residual oil carries tons of flavor. If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 10 minutes before chopping.
Adjusting Consistency: If your chicken salad seems too thick, add a splash of the reserved sun-dried tomato oil or a bit more lemon juice to loosen it up. Conversely, if it’s too thin, add a tablespoon more of mayo or Greek yogurt.
Fresh Herbs Matter: While dried basil can work in a pinch, fresh basil truly makes this recipe shine. The bright, aromatic quality of fresh herbs cannot be replicated with dried versions.
Frequently Asked Questions
Can I make this dairy-free?
Absolutely! Simply replace the Greek yogurt with a dairy-free yogurt alternative or use all mayonnaise. You can also try mashed avocado mixed with a bit of lemon juice for a creamy, dairy-free base.
How long does this chicken salad last in the fridge?
When stored properly in an airtight container, this salad will stay fresh for 3-4 days in the refrigerator. Always use your best judgment—if it smells off or looks discolored, it’s time to toss it.
Can I use a different type of meat?
Definitely! Turkey works wonderfully as a substitute for chicken. Additionally, you could try this recipe with canned tuna or salmon for a completely different but equally delicious variation.
Is this recipe keto-friendly?
Yes, this chicken salad is naturally low in carbs and fits well into a keto diet. Just be mindful of what you serve it with—opt for lettuce wraps, cucumber slices, or low-carb crackers instead of bread.
What’s the best way to shred chicken?
If you’re starting with cooked chicken breasts, let them cool slightly then use two forks to pull the meat apart. Alternatively, you can use a stand mixer with the paddle attachment on low speed for perfectly shredded chicken in seconds.
Can I reduce the mayonnaise for a lighter version?
Certainly! You can use all Greek yogurt instead of the half-and-half mixture. However, the texture will be slightly tangier and less rich. Another option is to use light mayonnaise or a combination of Greek yogurt and light mayo.
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 4 servings
Keywords: chicken salad, chicken salad recipes, high protein, lunch recipes, meal prep, sun-dried tomato chicken salad