Sun-Dried Tomato Chicken Salad

Last summer my neighbor brought over a container of this chicken salad after I'd mentioned feeling overwhelmed by meal prep. One bite and I understood why she'd been making it for every backyard gathering for twenty years. The sun-dried tomatoes brought this intense concentrated sweetness that cut through the creamy dressing, and I found myself standing at the kitchen counter eating it straight from the bowl with a fork. Now it's my go-to when I need something that feels fancy but comes together in minutes.

I started making this for weekly lunch prep after realizing how much money I was spending on takeout salads that never tasted as good. My husband started requesting it specifically for Sunday afternoon sandwiches, and now it's become this thing we look forward to. There's something about the combination of cool creamy dressing and those chewy tangy tomatoes that just works.

Ingredients

• 2 cups shredded cooked chicken: A rotisserie chicken works perfectly here and saves so much time, but poached breasts work beautifully if you prefer starting from scratch
• ½ cup sun-dried tomatoes in oil: Look for the ones packed in oil rather than dry, they're already tender and infused with flavor
• 2 celery stalks: These bring that essential crunch and fresh contrast to the rich dressing
• ¼ cup red onion: Finely dice this so you get little bursts of sharpness without overwhelming each bite
• ⅓ cup plain Greek yogurt: This is the secret to making the dressing feel indulgent while cutting the heaviness of traditional mayonnaise
• ⅓ cup mayonnaise: You still need some mayo for that classic chicken salad richness and velvety mouthfeel
• ¼ cup fresh basil leaves: Fresh is non negotiable here, dried basil would taste dusty and sad
• 1 garlic clove: Mince this finely so you don't accidentally bite into a raw chunk
• 1 tablespoon lemon juice: Freshly squeezed makes all the difference in brightening up the whole dish
• ½ teaspoon kosher salt: Adjust this based on whether your chicken was already salted
• ¼ teaspoon freshly ground black pepper: Adds just enough warmth to balance the tangy tomatoes

Instructions

Combine your base ingredients:

In a large mixing bowl, toss together the shredded chicken, chopped sun-dried tomatoes, diced celery, and red onion until evenly distributed.

Make the creamy dressing:

Whisk together the Greek yogurt, mayonnaise, fresh basil, minced garlic, lemon juice, salt, and pepper in a small bowl until completely smooth and incorporated.

Bring it all together:

Pour the dressing over the chicken mixture and fold everything together gently until every piece is coated in that herby creamy goodness.

Taste and adjust:

Take a small bite and add more salt or pepper if needed, remembering that flavors will intensify after chilling.

Let it rest if you can:

Serve right away if you're hungry, or refrigerate for 30 minutes to let the flavors meld together even more beautifully.

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This recipe became famous in my friend group after I brought it to a beach picnic last summer. Everyone kept asking what made it taste so different from typical chicken salad, and honestly, it's just those sun-dried tomatoes doing all the heavy lifting. Now whenever someone says they're hosting lunch, I get a text asking if I'm bringing the good chicken salad.

Making It Your Own

Sometimes I add a handful of toasted walnuts for extra crunch, especially when I'm serving this as a main course rather than sandwich filling. The nuts add this lovely buttery quality that plays really nicely against the tangy tomatoes. Just don't add them until right before serving or they'll get soggy.

Serving Ideas That Work

My favorite way to eat this is scooped onto a toasted croissant with some fresh arugula tucked underneath. The peppery greens balance the creaminess perfectly, and something about the flaky bread just makes it feel special. It's also amazing stuffed into a pita with sliced cucumber for a more refreshing take.

Make Ahead Magic

This is one of those rare dishes that actually improves with a little time in the refrigerator. The flavors meld together and the sun-dried tomatoes soften slightly, becoming even more integrated into every bite. I often make a double batch on Sunday and eat from it all week long for effortless lunches.

• Store in an airtight container in the fridge for up to four days
• If it seems a bit dry after refrigerating, stir in a small splash of olive oil or more yogurt
• This freezes surprisingly well if you want to make a big batch for future busy weeks

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Hope this becomes your new lunch obsession just like it did for me.

Recipe Questions & Answers

→ Can I make this chicken salad ahead of time?

Yes, this chicken salad actually improves after chilling for 30 minutes to an hour. The flavors meld together beautifully, and it stays fresh in the refrigerator for up to 3-4 days when stored in an airtight container.

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

Rotisserie chicken offers excellent flavor and convenience. Alternatively, poach boneless chicken breasts in simmering water with herbs until cooked through, then shred. Both methods provide tender, juicy results perfect for this salad.

→ Can I substitute the mayonnaise?

Absolutely. You can replace mayonnaise entirely with Greek yogurt for a lighter version, or use sour cream for extra tanginess. For a dairy-free option, try avocado or a plant-based mayonnaise alternative.

→ What can I serve with this chicken salad?

This versatile salad shines in sandwiches, wraps, or pita pockets. It's also delicious served over mixed greens, stuffed in tomatoes, or simply paired with crackers, crusty bread, or vegetable crudités for dipping.

→ How do I prevent the salad from becoming watery?

Ensure your sun-dried tomatoes are well-drained before chopping, and pat the cooked chicken dry with paper towels if it's particularly moist. The yogurt-based dressing is thick enough to maintain a creamy consistency without excess liquid.