Sun-dried tomato chicken salad is the kind of lunch recipe that makes you look forward to opening the fridge. Creamy, tangy, and packed with protein, it comes together in just 15 minutes with no cooking required if you use a rotisserie chicken. I started making this on busy weeks when I needed something satisfying that did not feel like another boring lunch, and it has been in my regular rotation ever since.
The first time I stirred sun-dried tomatoes into a classic chicken salad, I knew something was different. That deep, tangy richness changed everything. This sun-dried tomato chicken salad pairs shredded chicken and crunchy vegetables with a creamy citrus-basil dressing built on Greek yogurt and mayo. It is fresh, bold, and genuinely filling. Spoon it onto crackers, stuff it in a pita, or pile it on sourdough — every version is a winner.
Table of Contents
Ingredients for Sun-Dried Tomato Chicken Salad
I always reach for sun-dried tomatoes packed in oil for this recipe — they are softer, more flavorful, and much easier to chop than the dry-packed variety. My go-to is the julienne-cut style because they save time and blend into every bite perfectly.
- 2 cups shredded chicken — I recommend using rotisserie chicken for the fastest prep and best texture
- ½ cup sun-dried tomatoes in oil (drained and chopped) — Pro tip: julienne-cut sun-dried tomatoes are much easier to work with than whole
- 2 stalks celery (finely diced)
- ¼ cup red onion (finely diced) — In my experience, red onion adds the right amount of sharpness without overpowering the dressing
- ⅓ cup plain Greek yogurt — I usually use full-fat for the creamiest result
- ⅓ cup mayonnaise
- ¼ cup fresh basil (chopped) — My preference is always fresh basil here; dried does not deliver the same bright flavor
- 1 clove garlic (minced)
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Step-by-Step Instructions
I recommend prepping all your vegetables before you start mixing — this salad comes together so quickly that having everything ready makes the whole process feel effortless.
Step 1: If making homemade shredded chicken, season 1 to 1½ lbs of chicken tenders with salt and pepper. Bake at 400 degrees F for 15 to 18 minutes until the internal temperature reaches 165 degrees F. Let cool slightly, then shred with two forks. If using rotisserie chicken, pull the meat apart into smaller shreds.
Step 2: Add the shredded chicken, chopped sun-dried tomatoes, diced celery, and red onion to a large bowl. Toss gently to distribute the ingredients evenly.
Step 3: In a separate small bowl, whisk together the Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper until the dressing is smooth and fully combined. Taste and adjust salt if needed.
Step 4: Pour the dressing over the chicken mixture. Toss until everything is evenly coated and the dressing reaches every corner of the bowl. Do not overmix or the chicken will start to break down too much.
Step 5: Serve immediately with crackers, stuffed into pita bread, wrapped in a tortilla, or piled onto toasted sourdough. For the best flavor, chill for 20 minutes before serving if time allows.
What to Serve with Sun-Dried Tomato Chicken Salad
The best sides for sun-dried tomato chicken salad add crunch, freshness, or a little something extra to round out the meal.
Whole Grain or Multigrain Crackers: The crunch of a good cracker is the perfect contrast to the creamy dressing. Whole grain crackers also add fiber and keep things feeling light and balanced.
Toasted Sourdough Bread: Pile the salad high on thick-cut toasted sourdough for a sandwich that actually holds together. Add a slice of fresh mozzarella and crisp romaine for a restaurant-worthy lunch at home.
Chicken Salad with Rotisserie Chicken: If you love using rotisserie chicken for quick, protein-packed meals, this Chicken Salad with Rotisserie Chicken, Pecans and Cranberries is another great recipe to keep in your weekly lunch lineup.
Simple Green Salad: Spoon the chicken salad over a bed of mixed greens or spinach with an extra squeeze of lemon for a lighter, low-carb option that still feels satisfying.
Greek Yogurt Marinated Chicken Breasts: If you love the Greek yogurt base in this dressing, you will also enjoy these Greek Yogurt Marinated Chicken Breasts for a protein-forward dinner that uses the same creamy, tangy flavor profile.
High-Protein Chicken Ranch Quesadilla: When you want something warm and handheld alongside your salad spread, this High-Protein Chicken Ranch Quesadilla is a quick and satisfying pairing for lunch or a light dinner.
Pita Bread or Flatbread: Stuff the chicken salad generously into a warm pita with diced avocado and spinach for a portable, filling meal that travels well for work or school lunches.
How to Store and Serve Sun-Dried Tomato Chicken Salad
Store sun-dried tomato chicken salad in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and deepen after a few hours, making it an excellent meal prep option for the week ahead.
This salad is served cold and does not need to be reheated. I recommend giving it a good stir before serving since the dressing can settle at the bottom of the container overnight. If it looks a little thick after chilling, stir in a small squeeze of fresh lemon juice to loosen it up.
Pro tip: keep the chicken salad separate from any bread, crackers, or pita until you are ready to eat. This prevents sogginess and keeps every component at its best texture throughout the week.
FAQs
Can I use canned chicken instead of rotisserie or homemade?
Yes. Drain canned chicken well and break it apart with a fork before mixing. The texture will be slightly softer but the flavor works well with this dressing.
Can I make this dairy-free?
Yes. Swap the Greek yogurt for a dairy-free plain yogurt alternative and use your favorite dairy-free mayo. The dressing will still be creamy and flavorful.
How do I keep the red onion from being too sharp?
Soak the diced red onion in cold water for 5 to 10 minutes before adding it to the salad. This mellows the sharpness while keeping the crunch and color intact.
Conclusion
Sun-dried tomato chicken salad is proof that a 15-minute lunch can taste like something you would order at a restaurant. The citrus-basil dressing, tangy tomatoes, and creamy base make every bite genuinely satisfying. Make a batch this week and enjoy it all week long in sandwiches, wraps, or straight from the bowl with your favorite crackers. You will not be disappointed.
Sun-Dried Tomato Chicken Salad
Ingredients
Equipment
Method
- If making homemade shredded chicken, season 1 to 1.5 lbs chicken tenders with salt and pepper. Bake at 400 degrees F for 15 to 18 minutes until internal temperature reaches 165 degrees F. Let cool slightly then shred with two forks. If using rotisserie chicken, pull into smaller shreds.
- Add the shredded chicken, chopped sun-dried tomatoes, diced celery, and red onion to a large bowl. Toss gently to combine.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper until smooth.
- Pour the dressing over the chicken mixture and toss until everything is evenly coated. Do not overmix.
- Serve immediately with crackers, in pita bread, in a wrap, or on toasted sourdough. For best flavor, chill for 20 minutes before serving if time allows.
