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