Dinner

Sun Dried Tomato Chicken Salad Recipe

ByAndria Russo October 29, 2025October 29, 2025

Introduction

This Sun Dried Tomato Chicken Salad is a flavorful and creamy dish perfect for a quick lunch or light dinner. Combining tender shredded chicken with tangy sun dried tomatoes and a zesty citrus basil dressing, it’s both refreshing and satisfying.

A close-up of a two-layer sandwich stacked on a white plate with orange chips scattered around. The sandwich has thick toasted bread slices with a golden-brown crust on the top and bottom. Inside each layer, there is a creamy white cheese slice on top of a chunky mixture of tuna salad with visible green herbs and red bits of sun-dried tomatoes. Under the tuna salad in the bottom layer, some fresh green lettuce is visible. The surface under the plate is a white marbled texture, and in the blurred background, there are red cherry tomatoes and a white bowl of chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
⅓ cup mayonnaise
¼ cup fresh basil, chopped
1 garlic clove, minced
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper

Instructions

Step 1: Add the shredded chicken, chopped sun dried tomatoes, diced celery, and red onion to a large bowl. Set this mixture aside while you prepare the dressing.
Step 2: In a small bowl, combine the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and black pepper. Stir well to create a smooth citrus basil dressing.
Step 3: Pour the dressing over the chicken and vegetable mixture. Toss gently until everything is evenly coated and fully combined.
Step 4: Serve the salad immediately with your favorite crackers or use it as a sandwich filling for a delicious meal.

Tips & Variations

For extra crunch, add chopped toasted walnuts or almonds to the salad.
Substitute mayonnaise with extra Greek yogurt for a lighter version.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use fresh sun dried tomatoes if available for a more vibrant tomato flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and let it come to room temperature or serve chilled. Avoid freezing as the texture may change.

How to Serve

The image shows a sandwich cut in half and stacked, placed on a white plate with some broken orange-colored chips around it. The sandwich has three layers of light toasted bread with a golden crust. Between the bread layers, there is a thick mix of creamy shredded chicken with reddish sun-dried tomato pieces and green herbs, topped with a smooth white melted cheese slice. There are also a few green lettuce leaves peeking out from the bottom layer. The setting is on a white marbled surface with blurred tomatoes and a white bowl in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this salad?

Yes, rotisserie chicken is a convenient choice and works perfectly shredded in this salad.

Is it possible to make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead. Store it covered in the fridge to allow the flavors to meld, but for the freshest texture, add diced celery just before serving.