Sun-Dried Tomato Chicken Salad

The first time I made this chicken salad was actually by accident on a Tuesday afternoon when I was staring at a rotisserie chicken from the night before and jar of sun-dried tomatoes that had been sitting in my pantry for months. Something about the combination just clicked and now it has become my go-to lunch whenever I need something that feels special but comes together in minutes.

I brought this to a friend's picnic last summer and watched three different people ask for the recipe within twenty minutes of arriving. There is something about the sun-dried tomatoes that makes people assume it is complicated but really it is just smart ingredient choices working together.

Ingredients

• 2 cups shredded cooked chicken: Rotisserie chicken works beautifully here and saves time but poached breast gives you total control over the seasoning
• ½ cup sun-dried tomatoes in oil: These little jewels are the star of the show so do not drain them too thoroughly or pat them completely dry
• 2 celery stalks diced: Essential for that satisfying crunch that contrasts with the creamy dressing
• ¼ cup red onion finely diced: Soak the diced onion in cold water for 10 minutes if you want to mellow the sharp bite
• ⅓ cup plain Greek yogurt: Creates that velvety texture while keeping things lighter than traditional mayo-only versions
• ⅓ cup mayonnaise: Use a good quality mayo here because it really impacts the final flavor
• ¼ cup fresh basil finely chopped: Fresh is non-negotiable here as dried basil would completely change the character
• 1 garlic clove minced: Grate the garlic on a microplane for the smoothest integration into the dressing
• 1 tablespoon freshly squeezed lemon juice: Brightens everything and helps balance the richness
• ½ teaspoon kosher salt: Adjust this based on whether your chicken was pre-seasoned
• ¼ teaspoon freshly ground black pepper: Adds a gentle warmth that ties everything together

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Prep your ingredients:

Shred the chicken into bite-sized pieces and chop those sun-dried tomatoes into pieces that are not too small or they disappear into the mix.

Make the dressing:

Whisk the yogurt and mayo together first until completely smooth then add the basil garlic lemon juice salt and pepper.

Combine everything:

Pour that gorgeous green-flecked dressing over your chicken mixture and toss gently until every piece is coated.

Taste and adjust:

Let it sit for just a minute then taste and add more salt or lemon juice if it needs a little wake-up call.

Serve your way:

This is delicious immediately but even better after a 30-minute chill in the refrigerator.

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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This recipe became my lunch staple during a particularly busy work season when I needed something that felt like a treat but did not require cooking. Now whenever I see sun-dried tomatoes in the grocery store I smile knowing exactly what they are destined to become.

Make It Yours

Sometimes I swap the basil for fresh dill and add a tablespoon of Dijon mustard to the dressing for a completely different vibe that is equally delicious. The structure of the recipe is so forgiving that it welcomes experimentation.

Serving Ideas

Beyond the obvious sandwich filling try scooping this into halved avocados or serving it over a bed of mixed greens for a lighter version. My personal favorite is spooning it onto toasted baguette slices for an elevated appetizer.

Storage Secrets

This keeps beautifully for three to four days in the refrigerator but the texture is best on day one and two. The onions will become more pronounced over time so if you are prepping this ahead consider adding them fresh each day.

• Store in an airtight container to prevent the chicken from drying out
• Give it a quick stir before serving as the dressing may settle
• Bring to room temperature for about 15 minutes for the best flavor and texture

Cook complete meals by sautéing, simmering sauces, boiling pasta, and steaming vegetables with reliable everyday cookware.

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There is something deeply satisfying about a recipe that comes together faster than you can decide what to make for lunch.

Kitchen Questions

→ How long does this chicken salad keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors develop and meld beautifully overnight, making it excellent for meal prep.

→ Can I use chicken breast instead of rotisserie chicken?

Absolutely. Poach, bake, or grill chicken breasts until fully cooked, then shred or dice into bite-sized pieces. Rotisserie adds convenience and depth of flavor.

→ What can I substitute for Greek yogurt?

Sour cream works well for a tangier profile. For dairy-free options, use plain coconut yogurt or vegan alternatives. The texture remains creamy and satisfying.

→ Can I make this ahead for a party?

Yes, prepare up to 24 hours in advance. Chill and let flavors meld. Bring to room temperature 20 minutes before serving for optimal texture and taste.

→ What other mix-ins work well?

Toasted walnuts or almonds add crunch. Baby spinach or arugula brings fresh greens. Chopped artichokes, olives, or bell peppers complement the sun-dried tomatoes beautifully.