Zesty Sun-Dried Tomato Chicken Salad
A fast and flavorful chicken salad with tangy sun-dried tomatoes, creamy dressing, and crunchy vegetables, perfect for lunches or picnics.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed) If dry-packed, soak in hot water for 10 minutes before chopping.
- 1 cup mixed crunchy vegetables (bell peppers, celery, carrots), diced
Dressing
- 1/2 cup mayonnaise Swap for Greek yogurt for a lighter option.
- 1/4 cup plain yogurt (Greek or regular)
- 1 tablespoon lemon juice (fresh preferred)
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste Start with 1/4 teaspoon salt and 1/8 teaspoon pepper, then adjust.
Instructions
Preparation
- In a large bowl, combine the shredded chicken, chopped sun-dried tomatoes, and diced crunchy vegetables. Mix to distribute ingredients evenly.
- In a small bowl, whisk together the mayonnaise, plain yogurt, lemon juice, and chopped basil until smooth and bright. Taste and adjust lemon or basil as needed.
- Pour the dressing over the chicken and vegetable mixture. Fold gently until everything is well coated and evenly combined.
- Serve immediately or chill for 30–60 minutes before serving for deeper flavor.
Notes
This chicken salad keeps for a few days in the refrigerator. Store in an airtight container on top of a paper towel-lined container to absorb excess moisture.