Sun-Dried Tomato Chicken Salad

The sun-dried tomatoes in this salad remind me of that tiny Italian grocer downtown where the owner keeps jars lined up behind the counter, each one catching the afternoon light through the window. I discovered this chicken salad during a particularly hectic week when I needed something that felt special but came together in minutes. Now it's become my go-to for those days when I want lunch to taste like someone put real thought into it.

Last summer my sister came over for lunch and we ended up eating this straight from the bowl with crackers, standing at the counter because neither of us wanted to stop eating long enough to set the table. She asked for the recipe before she even finished her first serving, and now she makes it for her kids who claim to hate tomatoes but somehow eat this without complaint.

Ingredients

• 2 cups shredded cooked chicken: Rotisserie chicken works beautifully here, but poached breasts give you more control over the seasoning
• ½ cup sun-dried tomatoes in oil: Drain them well but save that oil—it's incredible drizzled over roasted vegetables later
• 2 celery stalks: The crunch is essential and contrasts perfectly with the tender chicken
• ¼ cup red onion: Soak the diced onion in cold water for 10 minutes if you want to mellow the sharp bite
• ⅓ cup plain Greek yogurt: Use full-fat for the creamiest texture and best flavor
• ⅓ cup mayonnaise: This balances the tang of the yogurt and binds everything together
• ¼ cup fresh basil: Fresh is non-negotiable here—dried basil would turn this into something else entirely
• 1 garlic clove: Mince it finely so you dont hit big raw chunks while eating
• 1 tablespoon lemon juice: Brightens the whole salad and cuts through the rich dressing
• ½ teaspoon kosher salt: Adjust depending on whether your chicken was pre-seasoned
• ¼ teaspoon freshly ground black pepper: White pepper works too if you want to keep the dressing pristine looking

Instructions

Combine your chicken and vegetables:

Grab your largest mixing bowl and toss together the shredded chicken, chopped sun-dried tomatoes, diced celery, and red onion until they're evenly distributed

Whisk together the dressing:

In a separate small bowl, stir the Greek yogurt and mayonnaise until smooth, then add the basil, garlic, lemon juice, salt, and pepper

Bring it all together:

Pour that creamy dressing over your chicken mixture and fold everything gently until each piece is coated

Taste and adjust:

This is your moment to add more salt, pepper, or lemon juice if it needs something extra

Let it rest if you can:

While you can serve it right away, thirty minutes in the fridge lets the sun-dried tomatoes soften and the flavors really marry

Save

This recipe became my office lunch staple after a coworker asked what smelled so incredible and I ended up sharing my container with half the department. Now whenever I bring it to potlucks, people ask if I can bring 'that chicken salad' again.

Make It Your Own

I've found that toasted walnuts add this wonderful nutty richness that plays beautifully with the sweet-tang of the sun-dried tomatoes. Sometimes I'll throw in a handful of baby arugula right before serving—the pepper bite of fresh greens wakes everything up.

Serving Ideas Beyond The Sandwich

While this is perfect between two slices of sourdough or tucked into a pita, I love scooping it onto halved avocados or serving it over mixed greens for a lighter dinner. My grandmother even used to serve it as an appetizer with cucumber rounds instead of crackers.

Storage And Meal Prep Magic

This keeps beautifully for four to five days in an airtight container, which means Sunday prep can fuel your entire work week. I've learned to store any add-ins like nuts or fresh greens separately and stir them in right before serving.

• Press a piece of plastic wrap directly onto the surface to prevent the dressing from oxidizing
• If it seems dry after refrigeration, a teaspoon of olive oil from the sun-dried tomato jar brings it back to life
• This actually tastes better on day two when the sun-dried tomatoes have had time to soften and release their oils

Save

There's something deeply satisfying about a recipe that looks and tastes impressive but comes together during a commercial break. This chicken salad has saved me on countless busy weeknights.

Cooking Q&A

→ Can I make this chicken salad ahead of time?

Yes, prepare up to 24 hours in advance and store refrigerated. The flavors actually improve when chilled, allowing ingredients to meld together beautifully.

→ What's the best way to shred the chicken?

Use two forks to pull apart rotisserie chicken or poached breast meat. For finer texture, briefly pulse in a food processor, being careful not to over-process.

→ Can I substitute the Greek yogurt?

Sour cream works well for a tangier dressing, or use additional mayonnaise for a richer consistency. Plant-based yogurt makes a dairy-free alternative.

→ How long will this keep in the refrigerator?

Properly stored in an airtight container, this chicken salad stays fresh for 3-4 days. The dressing may need a quick stir before serving leftovers.

→ What can I serve with this salad?

Enjoy as sandwich filling, stuffed in pita bread, or scoop onto crackers and cucumber slices. Also delicious over mixed greens for a lighter meal.

→ Can I add extra vegetables?

Absolutely. Diced bell peppers, shredded carrots, chopped cucumber, or baby spinach all complement the flavors wonderfully while adding texture and nutrition.