Save to Pinterest My coworker Sarah once brought this sun-dried tomato chicken salad to a potluck, and I watched three people go back for seconds while everyone else was still deciding what to try. She caught me eyeing her container and laughed, saying it came together in less time than it took to microwave leftovers. That afternoon, I realized the best lunch recipes are the ones that taste intentional and restaurant-quality but don't demand hours in the kitchen.
I made this for my sister's book club last spring, and someone asked if I'd catered it. The quiet confidence of knowing you created something people admire without breaking a sweat is hard to describe. She now texts me for the recipe whenever she needs to feed a crowd on short notice.
Ingredients
- Shredded cooked chicken (2 cups): Use rotisserie chicken straight from the store to skip cooking entirely and actually get deeper flavor than plain boiled breasts.
- Sun-dried tomatoes in oil, drained and chopped (½ cup): These little flavor bombs are concentrated sunshine, and buying them pre-packed in oil saves you the rehydration step.
- Celery stalks, diced (2): The crunch is essential, so don't skip this or the salad becomes one-note.
- Red onion, finely diced (¼ cup): The sharpness cuts through the richness of the dressing and keeps things balanced.
- Plain Greek yogurt (⅓ cup): This is where the protein hides, and it keeps the dressing lighter than mayo alone ever could.
- Mayonnaise (⅓ cup): Don't feel guilty about this—it's what makes the texture creamy and luxurious.
- Fresh basil leaves, finely chopped (¼ cup): Fresh basil transforms this from basic to brilliant, so resist the dried stuff.
- Garlic clove, minced (1): One clove is enough to whisper garlic without shouting over the other flavors.
- Lemon juice, freshly squeezed (1 tablespoon): Fresh lemon brightens everything and prevents the dressing from tasting dull.
- Kosher salt (½ teaspoon): Kosher salt dissolves better and tastes less harsh than table salt.
- Freshly ground black pepper (¼ teaspoon): The difference between pre-ground and freshly cracked is worth the extra 10 seconds.
Instructions
- Gather and prep your ingredients:
- Pull out everything before you start mixing so you're not hunting through the fridge mid-process. Drain the sun-dried tomatoes well so excess oil doesn't make the salad greasy.
- Combine the chicken and vegetables:
- Toss the shredded chicken, sun-dried tomatoes, celery, and red onion together in a large bowl. The mixture should look colorful and textured at this point.
- Build the dressing:
- In a separate small bowl, whisk the Greek yogurt, mayonnaise, basil, garlic, and lemon juice until you get a smooth, creamy consistency. The mixture should look pale green from the basil.
- Season the dressing:
- Add the salt and pepper, then taste a tiny spoonful. Adjust to your preference because this is your moment to control the flavor.
- Bring it together:
- Pour the dressing over the chicken mixture and toss everything until every piece is coated and glistening. You want no dry spots lingering at the bottom of the bowl.
- Taste and adjust:
- Take a spoon and taste your creation. If it needs more lemon brightness, add a squeeze; if it needs more salt, sprinkle a pinch.
- Serve or chill:
- You can eat it right now, but letting it sit in the fridge for 30 minutes lets the flavors get to know each other. The texture stays crisp and the taste gets more rounded.
Save to Pinterest My neighbor brought this salad when I was recovering from surgery, and something about knowing someone took the time to make something this thoughtful while I was stuck on the couch meant more than any flowers could. Food becomes medicine when it shows up made with care.
How to Make It Your Own
This salad is a canvas, not a rule book. I've added crispy bacon crumbles, sliced avocado, toasted pine nuts, and even cucumber when I wanted it fresher and lighter. The core—that gorgeous dressing and the sun-dried tomato tang—stays the same, but the vegetables and add-ins can shift depending on what's in your fridge and what your mood is that day.
Storage and Make-Ahead Strategy
This salad actually gets better after a few hours, which makes it perfect for meal prep or bringing to picnics. Keep it in an airtight container in the fridge and it'll stay good for three days, though the celery will soften slightly. If you're making it ahead for a specific meal, wait to mix the dressing and salad until a few hours before serving to keep everything crisp.
What to Serve It With
This isn't just a sandwich filling—it's a complete lunch on its own terms. Spread it on toasted bread, nestle it into pita pockets, pile it on a bed of mixed greens, or surround it with your favorite crackers and let people build their own combinations. The versatility is part of why I make this constantly.
- Toasted whole grain bread transforms this into a substantial sandwich that holds together.
- Crisp pita bread is fun and hands-on, perfect for lunch that feels like a little celebration.
- A generous handful of arugula or baby spinach underneath turns this into a salad course that feels elegant and intentional.
Save to Pinterest This salad taught me that the best recipes don't need to be complicated to be memorable. Sometimes the most satisfying meals are the ones that fit into your actual life.
Common Recipe Questions
- → Can I make this chicken salad ahead of time?
Yes, this chicken salad actually develops better flavor when chilled for 30 minutes to overnight. Store in an airtight container in the refrigerator for up to 3-4 days.
- → What's the best way to cook the chicken?
Rotisserie chicken works beautifully for convenience and added flavor. Alternatively, poach chicken breasts in simmering water with herbs until cooked through, then shred.
- → Can I substitute the Greek yogurt?
Sour cream makes an excellent substitution for a tangier dressing. For dairy-free options, use plant-based yogurt or additional mayonnaise.
- → What can I serve with this chicken salad?
This versatile salad works in sandwiches, pita pockets, wraps, or simply served with crackers and raw vegetables. It also pairs wonderfully with mixed greens.
- → How do I store leftovers?
Keep refrigerated in an airtight container. The flavors meld beautifully over time, making it an excellent meal prep option for lunches throughout the week.