Protein-packed salad with tangy sun-dried tomatoes, crunchy vegetables, and creamy basil-garlic dressing. Ready in 15 minutes.
# What Goes In:
→ Chicken & Vegetables
01 - 2 cups shredded cooked chicken, from rotisserie or poached breast
02 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
03 - 2 celery stalks, diced
04 - 1/4 cup red onion, finely diced
→ Dressing
05 - 1/3 cup plain Greek yogurt
06 - 1/3 cup mayonnaise
07 - 1/4 cup fresh basil leaves, finely chopped
08 - 1 garlic clove, minced
09 - 1 tablespoon freshly squeezed lemon juice
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a large mixing bowl, combine the shredded chicken, sun-dried tomatoes, celery, and red onion. Set aside.
02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper until smooth and well blended.
03 - Pour the dressing over the chicken and vegetable mixture. Toss thoroughly until everything is evenly coated with the dressing.
04 - Taste the salad and adjust salt and pepper if needed to suit your preference.
05 - Serve immediately as a sandwich filling, in pita bread, or with your favorite crackers. For optimal flavor development, refrigerate for 30 minutes before serving if time permits.