Sun-Dried Tomato Chicken Salad

The sunlight was hitting my kitchen counter just right when I first threw together this chicken salad combination. I had a rotisserie chicken from the night before and a jar of sun-dried tomatoes that had been sitting in my pantry for weeks. Something about the chewy tang of those tomatoes paired with cool creamy dressing just clicked in that moment.

My sister-in-law asked for the recipe after taking one bite at a summer picnic. She could not believe how something so simple had so many layers of flavor going on. Now whenever I bring it to gatherings, the bowl somehow empties before anything else on the table.

Ingredients

• 2 cups shredded cooked chicken: Rotisserie chicken works perfectly here and saves you so much time
• ½ cup sun-dried tomatoes: These pack an intense umami punch that fresh tomatoes just cannot replicate
• 2 celery stalks: Essential crunch that contrasts beautifully with the creamy dressing
• ¼ cup red onion: Adds just enough sharpness to cut through the richness
• ⅓ cup plain Greek yogurt: Makes the dressing lighter and adds a lovely tang
• ⅓ cup mayonnaise: The classic creamy base that holds everything together
• ¼ cup fresh basil leaves: Bright herbal notes that complement the sun-dried tomatoes perfectly
• 1 garlic clove: One clove is enough to give background warmth without overwhelming
• 1 tablespoon lemon juice: Freshly squeezed makes a noticeable difference here
• ½ teaspoon kosher salt: Start with this and adjust to your taste
• ¼ teaspoon freshly ground black pepper: Adds just the right amount of gentle heat

Instructions

Combine your base ingredients:

Toss the shredded chicken, chopped sun-dried tomatoes, diced celery, and red onion in a large bowl until evenly distributed

Whisk together the dressing:

Mix the Greek yogurt, mayonnaise, basil, garlic, lemon juice, salt, and pepper in a separate small bowl until completely smooth

Bring it all together:

Pour the dressing over the chicken mixture and toss gently until everything is nicely coated

Taste and adjust:

Give it a try and add more salt or pepper if needed, then let it chill for at least 30 minutes

Serve it up:

Pile into sandwiches, stuff into pita pockets, or serve alongside your favorite crackers

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I made a huge batch for my daughters school teacher appreciation week and received three separate emails asking for the recipe. There is something about this combination that feels special without being fussy at all.

Make Ahead Magic

This chicken salad was practically designed for meal prep Sundays. I double the recipe and portion it into containers for easy grab-and-go lunches all week. The flavors develop even more overnight, so planning ahead actually works in your favor.

Serving Ideas

Beyond the obvious sandwich route, try scooping this into halved avocados or serving it over mixed greens for a lighter meal. My favorite way is toasted croissants with extra lettuce and tomato slices stacked high.

Customization Options

This recipe is incredibly forgiving and welcomes whatever you have in your kitchen. Sometimes I add diced apples for sweetness, other times toasted walnuts for crunch.

• Swap Greek yogurt for sour cream if you prefer a tangier dressing
• Artichoke hearts make an excellent addition to the sun-dried tomatoes
• A handful of baby spinach or arugula adds fresh color and nutrients

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Hope this becomes your go-to lunch recipe just like it has become mine.

Recipe FAQs

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

Store in an airtight container for up to 3-4 days. The flavors actually improve after a few hours chilling, making it excellent for meal prep.

→ Can I make this ahead of time?

Absolutely! Prepare it up to 24 hours in advance and refrigerate. The vegetables stay crunchy, and the dressing keeps everything moist without becoming soggy.

→ What's the best chicken to use?

Rotisserie chicken offers the most flavor and convenience. Alternatively, poach boneless chicken breasts or use leftover cooked chicken from another meal.

→ Can I make this dairy-free?

Yes! Replace Greek yogurt with dairy-free yogurt or additional mayonnaise. The texture remains creamy and the dressing still coats beautifully.

→ What can I serve this chicken salad with?

Try it tucked into croissants, rolled in wraps, stuffed in avocado halves, or served over mixed greens. It also makes an excellent cracker topping for entertaining.