Name: Zesty Sun-Dried Tomato Chicken Salad
Prep time: 15 min
Total time: 60 min
Ingredients: 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 (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.)

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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.