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Sun-Dried Tomato Chicken Salad

A creamy, high-protein chicken salad made with shredded chicken, tangy sun-dried tomatoes, crunchy celery, and red onion, all tossed in a fresh citrus-basil Greek yogurt dressing. Ready in 15 minutes and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Lunch, Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded chicken rotisserie or homemade
  • 0.5 cup sun-dried tomatoes in oil drained and chopped
  • 2 stalks celery finely diced
  • 0.25 cup red onion finely diced
  • 0.33 cup plain Greek yogurt
  • 0.33 cup mayonnaise
  • 0.25 cup fresh basil chopped
  • 1 clove garlic minced
  • 1 tbsp fresh lemon juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Two forks for shredding chicken

Method
 

  1. 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.
  2. Add the shredded chicken, chopped sun-dried tomatoes, diced celery, and red onion to a large bowl. Toss gently to combine.
  3. In a small bowl, whisk together the Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper until smooth.
  4. Pour the dressing over the chicken mixture and toss until everything is evenly coated. Do not overmix.
  5. 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.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Keep chicken salad separate from bread or crackers until ready to serve. Stir before serving as dressing may settle. Add a squeeze of fresh lemon juice to loosen if it thickens after chilling.