Zesty Sun-Dried Tomato Chicken Salad
I still remember the first time I whipped up this Zesty Sun‑Dried Tomato Chicken Salad: the bright lemon and basil cut through the richness of sun‑dried tomatoes, and the crunchy veggies gave the whole salad a lively bite. It’s a simple, make‑ahead salad that works for lunches, picnic spreads, or a quick sandwich night when you want something flavorful without fuss. If you like creamy chicken salads with a Mediterranean twist, this will become a staple — similar in spirit to recipes like creamy sun-dried tomato chicken but lighter and more portable.
Why you’ll love this dish
This chicken salad hits a sweet spot: tangy sun‑dried tomatoes, herbs, and a creamy but not heavy dressing. It’s fast to assemble using leftover or rotisserie chicken, budget‑friendly, and kid‑friendly when you chop the veggies small. Make it for:
- Quick weekday lunches that travel well.
- Potlucks or picnics where you want something more interesting than plain deli salads.
- Meal prep — it keeps for a few days and pairs with bread, crackers, or greens.
“Bright, savory, and easy — the sun‑dried tomatoes make this salad feel special without any extra work.” — a regular on my lunch rotation
If you like make‑ahead chicken salads, check out another slow‑cooker take on sun‑dried tomato chicken for hands‑off protein prep: crockpot chicken with sun-dried tomatoes.
How this recipe comes together
Quick overview so you know what to expect:
- Shred cooked chicken and dice crunchy vegetables for texture.
- Chop sun‑dried tomatoes — they’re the flavor backbone.
- Whisk a simple dressing from mayo, yogurt, lemon, and basil.
- Toss everything together, season, and chill briefly to let flavors meld.
This takes about 10–15 minutes active time if your chicken is already cooked, and it’s mostly mixing and chopping — no cooking required.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1/2 cup sun‑dried tomatoes, chopped (oil‑packed or rehydrated dry-packed)
- 1 cup mixed crunchy vegetables (bell peppers, celery, carrots), diced
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt (Greek or regular)
- 1 tablespoon lemon juice (fresh preferred)
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
Substitutions and notes:
- Swap Greek yogurt for all mayo to reduce fat, or use avocado mayo for a dairy‑free option.
- If sun‑dried tomatoes are dry‑packed, soak them in hot water for 10 minutes before chopping.
Step-by-step instructions
- 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.
- Season with salt and freshly cracked black pepper to taste; start with 1/4 teaspoon salt and 1/8 teaspoon pepper, then adjust.
- Serve immediately on sandwiches, stuffed into pita pockets, over greens, or with crackers. For deeper flavor, chill 30–60 minutes before serving.
Best ways to enjoy it
- Sandwich: Layer on toasted sourdough or a soft brioche bun with arugula for peppery contrast.
- Pita pockets: Spoon into pita halves with cucumber slices for a portable lunch.
- Salad topper: Serve a scoop over mixed greens, add a drizzle of extra virgin olive oil and a sprinkle of toasted pine nuts.
- Appetizer: Spoon onto crostini and finish with a basil leaf for a party platter.
Pair with light sides like a cucumber salad, roasted vegetables, or a crisp white wine for a simple dinner.
How to store & freeze
- Refrigeration: Keep in an airtight container for up to 3–4 days. Store the salad on top of a paper towel-lined container to absorb excess moisture if your veggies are extra juicy.
- Freezing: This salad is best fresh or refrigerated — freezing is not recommended because mayo/yogurt and fresh veggies change texture when thawed. If you must freeze, freeze the chicken (without dressing) and combine with fresh veggies and dressing after thawing.
- Food safety: Refrigerate within 2 hours of making. Consume leftovers within 4 days. When reheating any leftover served warm (if you choose to warm chicken first), bring to an internal temperature of 165°F (74°C).
Pro chef tips
- Use rotisserie chicken for quick prep and rich flavor; shredding warm chicken makes it easier.
- Chop the sun‑dried tomatoes fine so they distribute evenly; large chunks can overpower small bites.
- If the salad seems thick, thin the dressing with a teaspoon of water or a little extra lemon juice rather than more mayo.
- For a brighter result, toast the diced bell pepper lightly in a dry skillet for a minute to release sweetness.
- Want it creamier? Fold in an extra tablespoon of mayo or a spoonful of cream cheese for richer mouthfeel.
Try swapping the preparation to a warmer, cooked version if you prefer: a slow‑cooked chicken base pairs well with this flavor profile — see an inspired crockpot recipe here: crockpot chicken with sun-dried tomatoes.
Creative twists
- Mediterranean: Add chopped olives, crumbled feta, and a splash of red wine vinegar.
- Spicy: Stir in 1/2 teaspoon smoked paprika and a pinch of cayenne or chopped pickled jalapeños.
- Dairy‑free: Replace yogurt with extra olive oil and use a dairy‑free mayo.
- Herb swap: Try parsley and tarragon or cilantro and lime for a different herb profile.
- Protein swap: Use canned chickpeas in place of chicken for a vegetarian version (mash slightly for better texture).
Helpful answers
Q: How long does this salad take to make?
A: Active time is about 10–15 minutes if the chicken is pre-cooked; plan 30–60 minutes total if you want to chill before serving.
Q: Can I use sun‑dried tomatoes packed in oil?
A: Yes — drain and chop them. Oil‑packed tomatoes add extra flavor, so reduce any added oil elsewhere in the meal.
Q: Is it okay to use all mayo instead of yogurt?
A: Yes. All mayo will be richer and smoother; yogurt lightens the dressing and adds tang. Greek yogurt keeps it thick without extra calories.
Q: Can I prep this the day before?
A: Absolutely. Make it the night before for the best melding of flavors. Add delicate herbs right before serving if you prefer a fresher herb note.
Q: Any tips for making it low‑sodium?
A: Use low‑sodium mayonnaise and rinse sun‑dried tomatoes briefly if they’re particularly salty, then taste and adjust salt at the end.
Conclusion
This Zesty Sun‑Dried Tomato Chicken Salad is a fast, flavorful option for lunches, sandwiches, or small gatherings — brightened with lemon and basil and made simple with pre-cooked chicken. For more inspiration on similar flavor combinations, you might like the take on Sun-Dried Tomato Chicken Salad – Kalefornia Kravings, and for a hands‑off protein option that pairs well with this salad style, see Zesty Rotisserie Chicken Salad – Life, Love, and Good Food.
Zesty Sun-Dried Tomato Chicken Salad
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.
