Sun Dried Tomato Chicken Salad Recipe

Introduction

This is the best sun-dried tomato chicken salad recipe for a quick, flavorful lunch or light dinner. It combines tender chicken with the rich, tangy punch of sun-dried tomatoes for a satisfying meal that comes together in minutes. If you love that savory tomato flavor, try the Sun-Dried Tomato Spinach Ricotta Grilled Cheese Recipe for another easy option.

Ingredients

This sun-dried tomato chicken salad recipe combines tender shredded chicken with the rich, tangy punch of sun-dried tomatoes and fresh basil for a truly vibrant and satisfying dish.

• 2 cups shredded chicken
• ½ cup sun dried tomatoes in oil, drained & chopped
• 2 celery stalks, diced
• ¼ cup red onion, finely diced
• ⅓ cup plain Greek yogurt (or sour cream)
• ⅓ cup mayonnaise
• ¼ cup fresh basil, chopped
• 1 garlic clove, minced
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This classic chicken salad with a jazzed up twist comes together in about 30 minutes, making it roughly 25% faster than similar recipes that require poaching and cooling chicken.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Place your chicken breasts in a single layer in a pot and cover with water or broth. Bring to a boil, then reduce to a simmer, cover, and cook for 12-15 minutes, or until the internal temperature reaches 165°F. For juicier results, you can also bake the chicken at 375°F for 20-25 minutes.

Step 2 — Shred or Chop the Chicken

Once the chicken is cooked through and has cooled enough to handle, use two forks to shred it or dice it into bite-sized pieces. Let it cool completely to room temperature before mixing to prevent the salad from becoming watery.

Step 3 — Rehydrate the Sun-Dried Tomatoes

If using oil-packed sun-dried tomatoes, simply drain and pat them dry. For dry-packed tomatoes, place them in a small bowl and cover with hot water for about 10 minutes until softened. Drain well and finely chop.

Step 4 — Make the Creamy Dressing

In a large mixing bowl, combine mayonnaise, a touch of sour cream or Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning.

Step 5 — Combine All Ingredients

Add the cooled, shredded chicken, chopped sun-dried tomatoes, finely diced celery, and sliced green onions to the bowl with the dressing. For extra texture, you can also fold in toasted pine nuts or chopped walnuts at this stage.

Gently fold everything together until the chicken is evenly coated. Be careful not to over-mix, as you want to maintain some texture.

Step 6 — Chill and Marinate

For the best flavor, cover the bowl and refrigerate the sun-dried tomato chicken salad for at least 30 minutes, or ideally 1-2 hours. This allows the flavors to meld beautifully and the salad to firm up slightly.

Step 7 — Taste and Adjust Before Serving

Just before serving, give the chicken salad a final stir and taste. You may want to add an extra squeeze of lemon for brightness, a pinch more salt, or a crack of fresh black pepper.

Step 8 — Choose Your Serving Style

This is where you explore the many ways to enjoy it! Serve it classic-style on a bed of crisp lettuce, stuff it into a ripe avocado, or pile it onto your favorite bread or croissant for a fantastic sandwich.

Nutritional Information

Calories	~320
Protein	~28g
Carbohydrates	~8g
Fat	~19g
Fiber	~2g
Sodium	~480mg

Note: Estimates based on typical ingredients and serving size. This classic chicken salad with a jazzed up twist is a good source of Vitamin A and iron from the sun-dried tomatoes.

Healthier Alternatives

• Swap Chicken for Chickpeas — For a plant-based protein alternative, use mashed chickpeas. They offer a hearty texture and absorb the sun-dried tomato flavors beautifully for a satisfying vegetarian twist.
• Use Greek Yogurt Instead of Mayo — This swap boosts protein while reducing fat, creating a tangier, lighter dressing that still clings perfectly to the chicken or your chosen protein.
• Choose Dairy-Free Mayo or Yogurt — Opt for a high-quality vegan mayonnaise or unsweetened coconut yogurt to make this sun-dried tomato chicken salad completely dairy-free and creamy.
• Serve in Lettuce Cups — Ditch the bread for crisp butter lettuce or romaine leaves for a refreshing, lower-carb way to enjoy every flavorful bite.
• Opt for Low-Sodium Sun-Dried Tomatoes — Look for sun-dried tomatoes packed in olive oil without added salt, or use freshly roasted cherry tomatoes to control the sodium level.
• Add More Fresh Herbs — Amplify flavor without calories by doubling up on basil, parsley, or dill. This makes the salad taste even brighter and more vibrant.
• Incorporate Chopped Celery or Jicama — Add extra crunch and volume with these low-calorie veggies, which make the salad more filling without altering the core flavors.
• Use Almond Flour Wraps or Crackers — For a gluten-free serving option, enjoy your chicken salad with almond flour-based wraps or as a dip with seed crackers.

Serving Suggestions

• For a classic chicken salad lunch, pile it high on a buttery croissant or between slices of hearty whole-grain bread.
• Transform it into a light, elegant meal by serving it over a bed of crisp romaine or mixed greens, perhaps with a side of fresh fruit.
• Create perfect party appetizers by spooning the sun-dried tomato chicken salad into endive leaves, mini bell pepper cups, or atop cucumber rounds.
• For a quick and satisfying low-carb option, use it as a filling for large lettuce wraps or hollowed-out tomatoes.
• Pack it for a picnic or potluck in a sealed container and bring along a sleeve of crackers or pita chips for easy, mess-free scooping.
• Elevate your weeknight dinner by stuffing the chicken salad into a warm, roasted sweet potato or avocado halves.

This versatile sun-dried tomato chicken salad truly offers so many ways to enjoy it, making it a reliable favorite for any occasion from a casual desk lunch to a stylish gathering.

Common Mistakes to Avoid

• Mistake: Using sun-dried tomatoes packed in plain oil, which can make the salad greasy. Fix: Opt for tomatoes packed in seasoned oil and drain them well, reserving a little oil for the dressing.
• Mistake: Over-mixing the chicken salad until it becomes mushy and pasty. Fix: Gently fold the ingredients together just until combined to maintain a pleasant, chunky texture.
• Mistake: Adding all the dressing at once, which can lead to a soggy salad. Fix: Start with half the dressing, mix, then add more to taste, ensuring it’s perfectly coated, not wet.
• Mistake: Using dry, overcooked chicken breast that makes the salad tough. Fix: Poach or roast your chicken to 165°F (74°C) and let it rest before shredding for maximum juiciness.
• Mistake: Skipping the step to finely chop the sun-dried tomatoes, creating awkward, chewy bites. Fix: Chop the tomatoes into small, uniform pieces so their flavor distributes evenly in every bite.
• Mistake: Not seasoning the salad in layers, resulting in a bland final dish. Fix: Season the chicken while cooking, the dressing separately, and then taste and adjust the final mix.
• Mistake: Serving the salad immediately, before the flavors have had time to meld. Fix: Cover and refrigerate the salad for at least 30 minutes to allow the savory, tangy flavors to develop fully.
• Mistake: Using only mayonnaise as the binder, which can overpower the sun-dried tomato flavor. Fix: Create a balanced dressing by mixing mayo with Greek yogurt or a bit of the reserved tomato oil and lemon juice.

Storing Tips

• Fridge: Store your Classic chicken salad with a jazzed up twist in an airtight container in the refrigerator for up to 3-4 days. For food safety, ensure it is chilled to below 40°F (4°C) within two hours of preparation.
• Freezer: While possible, freezing is not generally recommended for this chicken salad as the mayonnaise-based dressing and fresh ingredients like celery can separate and become watery upon thawing, affecting texture.
• Reheat: This sun-dried tomato chicken salad is typically served cold. If you have stored just the cooked chicken component separately, reheat it to an internal temperature of 165°F (74°C) before mixing with the other chilled ingredients.

For the best flavor and texture, enjoy this versatile salad chilled within a couple of days. The sun-dried tomatoes and herbs will continue to infuse the dressing, making it even more delicious.

Conclusion

This sun-dried tomato chicken salad is a versatile classic with a deliciously jazzed-up twist. I hope you love its many serving possibilities as much as I do. Give it a try and let me know your favorite way to enjoy it in the comments! For more Mediterranean-inspired dishes, check out my Slow Cooker Mediterranean Chicken Recipe or Moroccan Lentil Carrot Salad (Vegan) Recipe.

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FAQs

Can I make this sun-dried tomato chicken salad ahead of time?

Yes, this chicken salad is perfect for making ahead. The flavors, especially from the sun-dried tomatoes, meld and intensify when chilled for a few hours or overnight. This makes it an excellent choice for meal prep or easy entertaining.

What are the best ways to serve this jazzed-up chicken salad?

You can enjoy this classic chicken salad with a twist in so many ways. Serve it on croissants, in lettuce wraps, on a bed of greens, or with crackers for a quick snack. The versatility is a key reason to love this sun-dried tomato chicken salad.

Can I use canned chicken for this recipe?

While you can use canned chicken in a pinch, we recommend using shredded rotisserie or freshly cooked chicken for the best texture and flavor. The superior quality of the chicken complements the rich sun-dried tomatoes in this delicious salad.