Sun-Dried Tomato Chicken Salad

The summer my sister got married, she asked me to help with weekday lunches for the wedding party. Fourteen people descending on my tiny apartment every afternoon meant I needed something substantial, make-ahead, and impossible to mess up. This chicken salad became our savior. I'd make a massive batch Sunday evening, and by Wednesday they were actually asking if I could make it again. The sun-dried tomatoes were a last-minute addition because I'd impulse-bought a jar at the farmers market and needed to use them up, but that tangy, chewy element became what everyone kept talking about.

Last Tuesday I was rushing between meetings and realized I hadnt eaten anything substantial since breakfast. Pulled a container of this from the fridge, scooped it onto some sourdough toast, and stood at the counter eating while answering emails. Something about the combination of cool creamy chicken, those chewy tomato bites, and the fresh basil just hits different when youre stressed. My roommate wandered in, looked at my sandwich with pure envy, and immediately asked for the recipe. Now she makes it every Sunday for her work week lunches.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is my secret weapon because it stays tender and already has seasoning built in, but poached breasts work perfectly if you prefer starting from scratch
• Sundried tomatoes in oil: Drain them well and give them a rough chop so you get those bursts of tangy flavor in every bite without overwhelming any single mouthful
• Fresh celery: The crunch is nonnegotiable here, and diced small enough it weaves into the salad rather than dominating it
• Red onion: Finely diced adds just enough sharp bite to cut through the creaminess without making it taste like onion salad
• Greek yogurt: Plain Greek yogurt brings protein and tang while lightening the dressing, making it feel less heavy than traditional mayo-only versions
• Mayonnaise: You need that real mayonnaise richness or the dressing feels too thin and yogurty
• Fresh basil: Dried basil will absolutely not work here, and fresh basil makes the whole salad taste like it came from a restaurant kitchen
• Garlic: One clove, minced very finely, because raw garlic can quickly overpower everything else if youre not careful
• Lemon juice: Freshly squeezed brightens the whole dressing and balances the richness of the yogurt and mayo
• Salt and pepper: Kosch salt dissolves better into the dressing, and freshly ground pepper adds those little spicy hits throughout

Instructions

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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Combine your base:

In a large mixing bowl, add the shredded chicken, chopped sundried tomatoes, diced celery, and red onion. Toss them together gently so the vegetables are distributed throughout the chicken rather than all sinking to the bottom.

Whisk the dressing:

In a separate small bowl, combine the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper. Whisk until completely smooth and the basil is evenly distributed, about 30 seconds of vigorous whisking.

Bring it together:

Pour the dressing over the chicken mixture and use a spatula to fold everything together until every piece is coated. The dressing should cling to the chicken without making it soupy, so start with less if it feels too wet.

Taste and adjust:

Grab a small bite and decide if it needs more salt, pepper, or lemon juice. This is when you fix things, because once it chills, the flavors will settle and what tastes perfect now might taste bland tomorrow.

Choose your moment:

You can serve it immediately on bread or crackers, but letting it chill for 30 minutes in the refrigerator lets the flavors meld and makes it even better. The texture also firms up slightly, making it easier to scoop.

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My dad, who claims to hate all chicken salad, tried this at a family picnic last month and went back for thirds. He stood there by the food table, genuinely confused about why he liked it so much, finally admitting it was the basil and sundried tomatoes that won him over. Now he texts me every Sunday asking if Ive made a batch. There's something deeply satisfying about winning over a skeptic with a recipe that's so simple to put together.

Make It Your Own

After making this weekly for months, I've discovered that the formula is incredibly forgiving. Toasted walnuts or almonds add incredible crunch and make it feel more substantial. Sometimes I'll add chopped baby spinach or arugula if I need to sneak in more greens. The recipe doubles beautifully for meal prep, and I've even served it stuffed in hollowed-out cherry tomatoes for appetizers. Once you understand the balance of creamy, tangy, and crunchy, you can adapt it to whatever you have on hand.

Serving Suggestions

Beyond the obvious sandwich filling, this chicken salad works in so many unexpected ways. I love it scooped onto cucumber rounds for a low-carb snack, or mounded onto a bed of mixed greens for a proper meal. My niece eats it straight from the bowl with crackers. It's also perfect stuffed into pita pockets or rolled in a tortilla for an easy wrap. Keep in mind that it needs some kind of vehicle, because the texture is part of what makes it so satisfying.

Storage And Timing

This chicken salad keeps beautifully in the refrigerator for three to four days, though I've happily eaten it on day five with no issues. The flavors actually develop and improve after the first 24 hours as the garlic mellows and the sundried tomatoes permeate the dressing. If you're making it ahead, wait to add any nuts until right before serving so they stay crunchy. Never freeze it, as the texture of the yogurt and mayo will separate and become grainy.

• Bring it to room temperature for 15 minutes before serving for the best flavor
• If it seems dry after refrigerating, stir in a teaspoon of Greek yogurt
• The red onion will get stronger over time, so dice it smaller if making ahead

Brew fresh coffee easily to enjoy with breakfast recipes, desserts, or while meal prepping.

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This is the kind of recipe that makes you feel like you have your life together, even when you absolutely don't.

Recipe FAQ

→ Can I make this ahead of time?

Yes, this salad actually improves after chilling for 30 minutes or overnight in the refrigerator. The flavors meld together beautifully, making it excellent for meal prep or preparing ahead for gatherings.

→ What can I substitute for Greek yogurt?

You can replace Greek yogurt with sour cream for a tangier flavor, or use additional mayonnaise for a richer taste. For a dairy-free option, plant-based yogurt works well as a substitute.

→ How long does this keep in the refrigerator?

Store in an airtight container in the refrigerator for up to 3-4 days. The crunchy vegetables may soften slightly over time, but the flavors will continue to develop and improve.

→ Can I use canned chicken instead of rotisserie?

While rotisserie chicken offers the best flavor, you can use canned chicken drained well. Freshly poached chicken breast also works beautifully for a lighter, cleaner taste.

→ What else can I add for more texture?

Toasted walnuts or almonds add wonderful crunch. Baby spinach or arugula introduces fresh greens, while diced bell peppers or cucumber provide additional crisp texture and color.

→ Is this suitable for meal prep?

Absolutely! Portion into individual containers for grab-and-go lunches throughout the week. The high protein content keeps you satisfied, and no reheating is required.