Description
This zesty Sun Dried Tomato Chicken Salad is a flavorful, protein-packed dish perfect for lunch or a light dinner. Featuring tender shredded chicken combined with crunchy celery, red onion, tangy sun-dried tomatoes, and a creamy garlic basil dressing, it’s versatile enough to serve as a sandwich filling, pita stuffing, or paired with crackers for a satisfying meal.
Ingredients
Chicken Salad
- 2 cups shredded chicken
- ½ cup sun dried tomatoes in oil, drained & chopped
- 2 celery stalks, diced
- ¼ cup red onion, finely diced
Citrus Basil Dressing
- 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
- Prep the salad. Add the shredded chicken, chopped sun dried tomatoes, diced celery, and finely diced red onion to a large mixing bowl. Set aside while you prepare the dressing.
- Make the citrus basil dressing. In a small bowl, combine the Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper. Stir thoroughly until the ingredients are well blended to form a creamy dressing.
- Toss the salad. Pour the prepared dressing over the chicken and vegetable mixture. Use a spatula or spoon to mix everything until fully combined and evenly coated with the dressing.
- Serve immediately. Enjoy the salad right away with your favorite crackers or use it as a delicious filling for sandwiches or pita bread for a quick, tasty meal.
Notes
- Drain the sun-dried tomatoes well to avoid adding excess oil to the salad.
- For a tangier flavor, add a bit more lemon juice to the dressing.
- This salad keeps well in the refrigerator for 2-3 days, making it ideal for meal prep.
- Use rotisserie chicken to save time on shredding.
- Feel free to substitute mayonnaise with a low-fat version for a lighter salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Main Course
- Method: No-Cook
- Cuisine: American
