The Ultimate Creamy Sun Dried Tomato Chicken Salad
Looking for a vibrant, protein-packed meal that delivers maximum flavor with minimal effort? This sun dried tomato chicken salad is a game-changer for your lunch routine. Featuring tender chicken, tangy sun-dried tomatoes, and a creamy, herb-infused dressing, it strikes the perfect balance of Mediterranean-inspired zest and comfort. Whether you are prepping for a busy work week or hosting a casual brunch, this dish comes together in minutes to satisfy your cravings. It is healthy, filling, and sophisticated enough to feel like a treat, yet simple enough for a Tuesday night. Get ready to elevate your salad game with this colorful, nutrient-dense recipe that is sure to become a household favorite! 🥗
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
📝 Ingredients List
- 2 cups cooked chicken breast, shredded or cubed
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1/4 cup red onion, finely diced
- 1/2 cup Greek yogurt or mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Silicone spatula or wooden spoon
Step-by-Step Instructions
- Prep the Base: In a large mixing bowl, combine the shredded or cubed cooked chicken with the finely diced red onion and chopped sun-dried tomatoes. 👩🍳
- Whisk the Dressing: In a separate small bowl, mix the Greek yogurt, lemon juice, dried basil, garlic powder, salt, and pepper until smooth and creamy.
- Combine: Pour the dressing over the chicken mixture and fold gently with a spatula until every piece is evenly coated.
- Chill and Serve: For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley. ✨
💡 Pro Tips
- Storage: Keep the salad in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze this recipe due to the yogurt/mayo base.
- Substitutions: For an extra boost of protein or crunch, add toasted sunflower seeds or walnuts. If you prefer a meatless version, roasted chickpeas make a fantastic swap for chicken.
- Serving Ideas: Serve this inside a warm pita, over a bed of crisp arugula, or with whole-grain crackers for a perfect light lunch.
Variations
- Mediterranean Style: Add 1/4 cup of crumbled feta cheese and chopped kalamata olives to the mix.
- Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of hot sauce to the dressing.
FAQ
Can I use rotisserie chicken for this? Absolutely! Rotisserie chicken is a massive time-saver and works perfectly in this recipe.
Is this recipe gluten-free? Yes, this salad is naturally gluten-free. Just be sure to check that your store-bought mayo or ingredients are certified gluten-free if you have a severe allergy.
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Sun Dried Tomato Chicken Salad
- Total Time: 25
- Yield: 4 servings 1x
- Diet: High Protein
Description
This vibrant and protein-packed Sun Dried Tomato Chicken Salad is the ultimate easy lunch solution. It features tender shredded chicken combined with tangy sun-dried tomatoes, sharp red onion, and a creamy herb-infused Greek yogurt dressing. Perfectly balanced with Mediterranean-inspired zest, this dish is sophisticated enough for brunch yet simple enough for a busy Tuesday. It is healthy, filling, and provides a delicious way to elevate your routine with minimal effort. Serve it in a pita, over greens, or with crackers for a satisfying meal.
Ingredients
2 cups cooked chicken breast, shredded or cubed
1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
1/4 cup red onion, finely diced
1/2 cup Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon dried basil
1/4 teaspoon garlic powder
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
In a large mixing bowl, combine the shredded or cubed cooked chicken with the finely diced red onion and chopped sun-dried tomatoes.
In a separate small bowl, mix the Greek yogurt, lemon juice, dried basil, garlic powder, salt, and pepper until smooth and creamy.
Pour the dressing over the chicken mixture and fold gently with a spatula until every piece is evenly coated.
Let the salad sit in the refrigerator for at least 30 minutes before serving for the best flavor.
Garnish with fresh parsley before serving.
Notes
Keep the salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended due to the yogurt base. Add toasted sunflower seeds or walnuts for extra crunch. Swap chicken for roasted chickpeas for a vegetarian version.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg