This Marry Me Chicken Salad takes the viral, savory flavors of the famous sun-dried tomato and basil dish and transforms them into a creamy, chilled lunch favorite. It is an elegant twist on a classic chicken salad that is perfect for sandwiches, wraps, or eating straight from a bowl.
Succulent shredded chicken is tossed in a rich, parmesan-infused dressing with the bold pop of oil-packed sun-dried tomatoes and fragrant fresh basil for a meal that truly lives up to its name.
Recipe Details
- Flavor Profile: Savory, zesty, and herb-forward with a salty, nutty finish from the parmesan and a hint of sweetness from the sun-dried tomatoes.
- Textures: Incredibly creamy and tender chicken combined with the slight chew of tomatoes and the delicate crunch of finely chopped shallots.
- Time: Approximately 30–40 minutes of active cooking and prep, plus an optional 30-minute chill time.
- Difficulty: Easy. This recipe utilizes a simple poaching method that ensures juicy chicken every single time.
What You’ll Need
To create this sophisticated salad, you will need a base of tender chicken poached in low-sodium broth. The creamy dressing is built from a combination of mayonnaise and full-fat sour cream, flavored with aromatics like shallots, garlic powder, and fresh basil. The signature “Marry Me” elements come from oil-packed sun-dried tomatoes and freshly grated parmesan cheese.
Ingredient Notes
- Chicken Breasts – Using boneless, skinless breasts is ideal for poaching, as they stay lean but absorb the flavor of the broth during the simmer.
- Sun-Dried Tomatoes – It is crucial to use the variety packed in oil. The tomatoes themselves provide an intense burst of flavor, and the reserved oil is used to enrich the dressing.
- Fresh Basil – This herb provides a bright, peppery sweetness that is essential to the classic profile of this dish.
- Parmesan Cheese – Freshly grated parmesan melts into the creamy base much better than the canned variety, providing a sophisticated, salty depth.
- Shallot – This provides a much milder, more delicate onion flavor that won’t overpower the other ingredients in the salad.
Add-ins and Substitutions
- Added Crunch: Stir in 1/4 cup of toasted pine nuts or slivered almonds just before serving for an extra layer of texture.
- A Kick of Heat: Add 1/2 teaspoon of crushed red pepper flakes to the dressing if you enjoy a spicy “Marry Me” flavor profile.
- Greens: For a lighter version, serve the salad over a bed of fresh baby spinach or peppery arugula.
- Vinegar: A teaspoon of lemon juice can be added if you prefer a tangier finish to your chicken salad.
How to Make Marry Me Chicken Salad
1. Cook the Chicken (Skip if Using Pre-Cooked Chicken) Place 3 pounds boneless, skinless chicken breasts in a wide skillet and place the skillet on the stovetop over medium-high heat. Pour one 32-ounce carton of low-sodium chicken broth into the skillet, covering the chicken breasts completely. When the liquid begins to boil, reduce the heat to low and cover the skillet with a lid. Simmer the chicken in the broth for 20 to 25 minutes, or until the chicken breasts reach 160° Fahrenheit internally.
2. Shred and Rest When the internal temperature reaches 160° Fahrenheit, transfer the chicken to a cutting board. Let the chicken breasts rest for 5 minutes, then use 2 forks to shred the chicken into small pieces. Reserve the chicken broth remaining in the skillet until you are ready to use it for the sauce.
3. Make the Chicken Salad Transfer the shredded chicken to a large mixing bowl. Add 3/4 cup mayonnaise, 1/2 cup full-fat sour cream, 1 small shallot, 1/2 cup oil-packed sun-dried tomatoes, 2 tablespoons oil from the sun-dried tomatoes, 1 tablespoon chopped fresh basil, 1/4 cup grated fresh parmesan, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1/2 teaspoon freshly ground black pepper. Stir all ingredients together until fully combined.
4. Adjust Consistency Add the reserved chicken broth to the bowl in 1-tablespoon increments, stirring after each tablespoon to fully incorporate the broth into the salad. Continue adding the broth until your desired consistency and creaminess is achieved.
5. Season and Serve Taste the salad and adjust the seasonings and mayonnaise if desired. Serve the prepared chicken salad immediately, or cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes or until ready to serve.
Pro Tip: Do not toss out that poaching liquid! Adding the reserved chicken broth back into the salad one tablespoon at a time is the secret to achieving a level of creaminess and depth that you simply cannot get with mayonnaise alone.
Recipe Tips
- Temperature Check: Using a meat thermometer is the best way to ensure your chicken is perfectly cooked at 160° Fahrenheit without becoming rubbery or dry.
- Fine Chopping: Mince the shallot and sun-dried tomatoes as finely as possible so they distribute evenly throughout every bite of the salad.
- Resting the Meat: Skipping the 5-minute rest after poaching can cause the chicken to lose its moisture, resulting in a drier salad.
- Consistency Control: If you plan on serving this on bread, keep the mixture slightly thicker; if serving as a dip, feel free to add an extra tablespoon or two of the broth.
FAQs
Can I use a rotisserie chicken? Absolutely! If you are short on time, you can use 2 1/4 pounds of shredded rotisserie chicken. Just note that you won’t have the flavorful poaching broth to stir back in, so you may need a little extra mayonnaise or a splash of store-bought broth.
How long will this keep in the fridge? This chicken salad stays fresh and delicious for 3 to 4 days when stored in an airtight container in the refrigerator.
Can I make this ahead of time? Yes, this salad actually tastes better after chilling for a few hours as the sun-dried tomatoes and basil have more time to infuse into the dressing.
Serving Suggestions
- Buttery Croissants: Pile the salad high onto toasted croissants for a bakery-style lunch.
- Lettuce Wraps: Use large Bibb or butter lettuce leaves for a low-carb, refreshing meal.
- Crackers and Fruit: Serve a scoop of the salad with artisan crackers and fresh grapes for a sophisticated snack plate.
Make This Recipe in Advance
You can poach and shred the chicken up to two days in advance and keep it in the refrigerator. You can also chop your shallots and tomatoes ahead of time. When you are ready to serve, simply mix the ingredients together and add a splash of chicken broth (or even a little water if you didn’t save the broth) to bring the creaminess back to life.
Print
Creamy Marry Me Chicken Salad
- Total Time: 40 minutes
- Yield: 6–8 Servings 1x
Description
This Marry Me Chicken Salad takes the viral flavors of sun-dried tomatoes, parmesan, and basil and transforms them into a creamy, chilled lunch favorite. Succulent shredded chicken is tossed in a rich dressing infused with tomato oil and fresh herbs for an elegant twist on a classic.
Ingredients
The Chicken & Poaching Liquid
- 3 lbs boneless chicken breasts
- 32 oz low-sodium chicken broth
The ‘Marry Me’ Dressing
- 3/4 cup mayonnaise + 1/2 cup sour cream
- 1/2 cup oil-packed sun-dried tomatoes (chopped) + 2 tbsp oil
- 1/4 cup fresh parmesan, grated
- 1 small shallot, finely chopped
- Aromatics: 1 tbsp fresh basil, 1 tsp garlic powder, salt/pepper
Instructions
Poach: Cover chicken with broth in a skillet. Simmer for 20–25 mins until internal temp is 160°F. Reserve some broth.
Shred: Let chicken rest for 5 mins, then shred with two forks.
Mix: Combine chicken, mayo, sour cream, shallots, tomatoes, oil, basil, parmesan, and spices.
Emulsify: Add reserved broth 1 tbsp at a time until the salad reaches a silky, creamy consistency.
Chill: Refrigerate for 30 mins to allow flavors to develop before serving.
Notes
The Poaching Secret: Stirring a few tablespoons of broth back into the salad adds savory depth and professional silkiness.
Oil-Packed is Essential: The infused oil in the tomato jar is a key flavor component; do not use dry-packed tomatoes.
Fresh Basil Only: Dried basil lacks the bright, peppery sweetness required for this specific profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch / Salad
- Method: Poaching / Mixing
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 3
- Sodium: 640
- Fat: 26
- Saturated Fat: 8
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 32
- Cholesterol: 110
Keywords: marry me chicken salad recipe, sun dried tomato chicken salad, creamy basil chicken salad, poached chicken breast salad, healthy lunch ideas, viral chicken recipe, parmesan chicken salad
