Sun-Dried Tomato Chicken Salad

This sun-dried tomato chicken salad is one of my favorite quick lunch recipes when I want something filling, fresh, and packed with bold Mediterranean flavors! Instead of the usual plain chicken salad, this version gets a major upgrade with tangy sun-dried tomatoes, fresh basil, and a zesty lemon dressing that makes every bite exciting.

I first made this recipe on a busy weekday when I needed to meal prep lunches for the week ahead. I had leftover rotisserie chicken in the fridge and a jar of sun-dried tomatoes that needed to be used. After tossing everything together with creamy Greek yogurt and fresh herbs, I realized I’d created something way better than regular chicken salad. The combination of protein-rich ingredients and vibrant flavors made it perfect for sandwiches, wraps, or even spooning over mixed greens. Now, this sun-dried tomato chicken salad recipe is my go-to whenever I want a satisfying meal that takes minimal time to throw together.

What You’ll Need to Make This Chicken Salad

I always make this recipe with a mix of Greek yogurt and mayo because it keeps the salad creamy while adding extra protein. The sun-dried tomatoes in oil are key here, not the dry-packed kind, since they bring so much more flavor and moisture to the dish.

• 2 cups shredded chicken (I use rotisserie chicken for convenience or bake my own chicken tenders)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (julienne-cut ones are easiest to work with)
• 2 celery stalks, diced (adds that classic crunch)
• 1/4 cup red onion, finely diced (slightly sweeter than white onion)
• 1/3 cup plain Greek yogurt (full-fat works best for creaminess)
• 1/3 cup mayonnaise (balances the tanginess)
• 1/4 cup fresh basil, chopped (this is what really elevates the flavor)
• 1 clove garlic, minced
• 1 tablespoon lemon juice (freshly squeezed tastes brighter)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Pro tip: If you’re making your own shredded chicken, season 1 to 1.5 pounds of chicken tenders with salt and pepper, then bake at 400°F for 15 to 18 minutes until they reach 165°F internal temperature. Let them cool slightly before shredding with two forks.

How to Make Sun-Dried Tomato Chicken Salad

I recommend using a large bowl for mixing because it makes tossing everything together so much easier without ingredients spilling over the sides.

Step 1: If you’re making homemade shredded chicken, cook your seasoned chicken tenders at 400°F for 15 to 18 minutes until they reach an internal temperature of 165°F. Let cool for 5 minutes, then shred using 2 forks. If using store-bought rotisserie chicken, break it into smaller, bite-sized shreds and add to your large bowl.

Step 2: Drain the sun-dried tomatoes well (squeeze out excess oil with paper towels if needed) and chop them into small pieces. Dice your celery stalks and finely mince the red onion. Add all the chopped vegetables to the bowl with your chicken.

Step 3: In a small separate bowl, whisk together the Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper until smooth and well combined. The dressing should be creamy and pale green from the basil.

Step 4: Pour the citrus basil dressing over the chicken and vegetable mixture. Use a large spoon or spatula to fold everything together, making sure every piece of chicken gets coated in that flavorful dressing. Mix thoroughly for about 1 minute.

Step 5: Taste and adjust seasonings if needed (I sometimes add an extra pinch of salt or squeeze of lemon). Serve immediately with your favorite crackers, or cover and refrigerate if meal prepping.

Best Ways to Serve This Recipe

This chicken salad is incredibly versatile and pairs well with so many different sides and serving styles.

Whole wheat crackers: The nutty flavor complements the tangy sun-dried tomatoes perfectly while adding fiber and keeping things wholesome.

Stuffed pita bread: Cut pita pockets in half and fill them with the chicken salad along with fresh spinach leaves and diced avocado for a Mediterranean-inspired lunch.

Over mixed greens: Spoon generous portions of sun-dried tomato chicken salad over arugula or spring mix, then drizzle with extra lemon juice for a lighter, salad-style meal.

Toasted croissants: The buttery, flaky texture of croissants creates an indulgent contrast with the creamy, tangy chicken salad.

Tortilla wraps: Roll the chicken salad in a large flour tortilla with shredded lettuce or spinach for an easy grab-and-go lunch option.

More Delicious Salads and Light Meals to Try

This sun-dried tomato chicken salad works beautifully as part of a complete meal prep lineup alongside other fresh and flavorful recipes. For a protein-packed pairing, try the hearty Club Sandwich Pasta Salad that brings together all the classic sandwich flavors in a refreshing bowl. The Mexican Street Corn Pasta Salad offers a zesty contrast with its bold spices and creamy dressing, while the Fall Pasta Salad provides seasonal variety with autumn vegetables and warm spices.

For lighter dinner options that complement this chicken salad perfectly, consider serving it alongside the Sheet Pan Chicken Pitas with Herby Ranch for a Mediterranean-inspired meal. The BBQ Grilled Chicken Wraps and Gourmet BLT Wraps round out a satisfying spread of handheld meals perfect for busy weeknights or casual gatherings.

Keeping Your Chicken Salad Fresh

This sun-dried tomato chicken salad keeps beautifully in an airtight container in the refrigerator for up to 4 days, making it perfect for weekly meal prep. I recommend storing it in a glass container with a tight-fitting lid to maintain freshness and prevent any odors from absorbing.

Since this is served cold, there’s no need to reheat. Just give it a quick stir before serving since the dressing may settle a bit. If the salad seems a little dry after a day or two, stir in a tablespoon of Greek yogurt or mayo to refresh it.

Pro tip: I like to prep all the ingredients on Sunday and keep the dressing separate until I’m ready to serve. This keeps the celery extra crunchy and prevents the salad from getting watery. Just mix everything together right before eating for the freshest texture.

Common Questions About This Recipe

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