Sun-Dried Tomato Chicken Salad

I threw this together on a Tuesday afternoon when the fridge was full of random bits and nothing looked good for lunch. The sun-dried tomatoes caught my eye—those little oil-packed jewels I keep buying for ambitious recipes that never happen—and suddenly I was chopping and whisking something that turned into absolute magic. My husband walked in, took one bite, and asked if we could have this every week for the rest of our lives. Now it's the lunch I actually look forward to meal prepping.

Last summer I made a huge batch for our beach trip, packed it in a cooler with some good bread, and ended up sharing it with everyone on the pier. People kept asking for the recipe, and I felt ridiculously proud explaining how something so simple could taste so special. Now whenever I smell fresh basil and garlic together, I'm back at that beach watching waves and eating this salad with sandy fingers.

Ingredients

• 2 cups shredded cooked chicken: Rotisserie chicken is my secret weapon here—it's already seasoned and perfectly tender, plus it saves you about an hour of cooking time
• ½ cup sun-dried tomatoes in oil: Don't skip draining them well, and save that flavorful oil for salad dressings or roasting vegetables later
• 2 celery stalks, diced: These provide the crucial crunch that balances the creamy dressing and tender chicken
• ¼ cup red onion, finely diced: Soak the diced onion in cold water for 10 minutes if you want it milder and sweeter
• ⅓ cup plain Greek yogurt: Use full-fat for the best texture and flavor—low-fat versions can turn weirdly thin in the dressing
• ⅓ cup mayonnaise: Real mayo makes a difference here, and it balances the tanginess of the yogurt perfectly
• ¼ cup fresh basil leaves, finely chopped: Roll the leaves into a tight cylinder before slicing to get those beautiful thin ribbons
• 1 garlic clove, minced: Fresh garlic is non-negotiable—garlic powder just doesn't give you that bright punch
• 1 tablespoon lemon juice, freshly squeezed: Bottled lemon juice can taste harsh and metallic, and fresh brightens everything
• ½ teaspoon kosher salt: Start here and add more if needed—the sun-dried tomatoes are already pretty salty
• ¼ teaspoon freshly ground black pepper: Grind it right before you measure for the most potent flavor

Instructions

Combine your chicken and vegetables:

Grab your largest mixing bowl and toss in the shredded chicken, chopped sun-dried tomatoes, diced celery, and red onion until they're evenly distributed. The colorful mix against the white chicken always makes me smile before I even start making the dressing.

Whisk together the creamy dressing:

In a separate small bowl, dump in the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper. Whisk enthusiastically until it transforms into this gorgeous pale green mixture flecked with basil.

Bring it all together:

Pour that beautiful dressing over your chicken mixture and use a big spoon to toss everything together until every piece is coated. Keep folding it over itself for about 30 seconds to really distribute all those flavors.

Taste and adjust:

Grab a small spoonful and give it a try—this is where you make it yours. Add more salt if it needs depth, more lemon if it wants brightness, or maybe a tiny pinch of garlic powder if you really love garlic.

Serve your masterpiece:

Pile it high between two slices of sourdough, scoop it into a pita pocket, or serve it alongside your favorite crackers. For the absolute best flavor, let it chill in the refrigerator for 30 minutes so everything can get properly acquainted.

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My mom called me last week complaining that she's bored with her usual lunch rotation, and I talked her through this recipe over the phone. She texted me a picture of her empty bowl with the message 'I think I just ate the whole thing' followed by five heart-eye emojis. There's something so satisfying about sharing food that genuinely makes someone's day better.

Make It Your Own

Sometimes I'll add a handful of chopped toasted walnuts when I want extra crunch and a nutty element that plays beautifully against the tangy tomatoes. Other days I'll throw in some baby arugula or spinach right before serving to add fresh peppery notes and make myself feel virtuous about eating greens. The recipe is wonderfully forgiving and invites whatever you're craving.

Serving Suggestions

This chicken salad shines in so many ways—scooped into hollowed-out tomatoes, wrapped in large lettuce leaves for a low-carb option, or simply served in a bowl alongside sliced cucumbers and cherry tomatoes. I've even served it as an appetizer, mounded onto endive leaves for a fancy-looking finger food that disappears faster than I can replenish the platter.

Meal Prep Magic

Sunday meal prep got so much easier when I started making a double batch of this chicken salad. It's the kind of recipe that actually improves overnight as those flavors meld together, making it perfect for grab-and-go lunches throughout the week. I portion it into glass containers and line them up in the fridge like a proud mother hen.

• Store the chicken salad in glass containers rather than plastic—the flavors stay fresher and nothing gets stained
• Pack crackers or bread separately to keep everything crisp until you're ready to eat
• If taking it to work, pack a small extra container of dressing since the chicken absorbs some as it sits

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Hope this becomes your new lunch obsession like it did mine. There's something genuinely wonderful about having something this delicious waiting for you in the fridge.

Recipe FAQ

→ Can I make this ahead of time?

Yes, this salad actually benefits from chilling for 30 minutes before serving to allow flavors to meld. It keeps well in the refrigerator for 3-4 days in an airtight container.

→ What can I substitute for Greek yogurt?

Sour cream works perfectly for a tangier dressing, or use plain yogurt for a lighter version. For dairy-free options, try plant-based yogurt or additional mayonnaise.

→ What's the best way to serve this?

Serve as a sandwich filling, in pita pockets, over mixed greens, or with crackers and raw vegetables for dipping. It also works beautifully as a lettuce wrap filling.

→ How do I prepare the chicken?

Use a store-bought rotisserie chicken for convenience and flavor, or poach chicken breasts until cooked through. The chicken should be shredded or diced into bite-sized pieces.

→ Can I add other ingredients?

Absolutely. Chopped toasted walnuts or almonds add crunch. Baby spinach or arugula brings freshness. Try adding diced bell peppers, cucumber, or avocado for more variety.