This vibrant Sun-Dried Tomato Chicken Salad is bursting with Mediterranean flavors and is incredibly easy to make. Juicy chicken is tossed with sweet sun-dried tomatoes, creamy avocado, crunchy celery, and a zesty lemon vinaigrette, creating a delicious and healthy meal.
This chicken salad is perfect on its own, served over a bed of greens, or piled high on your favorite bread or crackers.
Recipe Details
- Flavor Profile: Savory, tangy, and bright with a hint of sweetness from the sun-dried tomatoes.
- Textures: Juicy chicken, creamy avocado, crunchy celery, and a luscious dressing.
- Total Time: Approximately 30 minutes active time (plus chilling time for optimal flavor).
- Difficulty: Easy.
What You’ll Need
This Sun-Dried Tomato Chicken Salad comes together with simple ingredients. You will need cooked chicken, sun-dried tomatoes for their sweet, concentrated flavor, creamy avocado, fresh celery for crunch, and a zesty lemon vinaigrette to tie it all together.
Ingredient Notes
- Chicken – Cooked chicken breasts work best: you can use rotisserie chicken, grill chicken, or bake/poach your own.
- Sun-Dried Tomatoes (oil-packed) – The oil-packed variety gives the best flavor, so they stay moist, and you can use the oil in the dressing.
- Avocado – Choose ripe avocados for a lovely creamy texture.
- Celery – Fresh celery stalks provide a nice crunch and a fresh flavor.
- Red Onion – Adds a lovely bite.
- Lemon – Fresh lemon juice is key to the bright, zesty vinaigrette.
- Mayonnaise – Mayo provides creaminess and helps emulsify the dressing.
Add-ins and Substitutions
- Make it spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the dressing.
- Add herbs: Fresh herbs like basil and parsley can add an extra layer of flavor.
- Swap the protein: Use chickpeas, white beans, or another protein source.
How to Make Sun-Dried Tomato Chicken Salad
This recipe is simple to make and is ready in just a few steps.
First, prepare the chicken and veggies:
- Dice the cooked chicken into 1/2-inch pieces.
- Chop the sun-dried tomatoes (reserving the oil from the jar), avocado, celery, and red onion.
Next, prepare the dressing:
- In a small bowl, whisk together the reserved sun-dried tomato oil, fresh lemon juice, mayonnaise, salt, and pepper. Adjust to taste.
Finally, assemble the salad:
- In a large bowl, combine the diced chicken, chopped sun-dried tomatoes, avocado, celery, and red onion.
- Pour the dressing over the salad and toss gently to combine.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Pro Tip: Chilling the salad is a key step. The flavors will deepen and develop during this time, creating a more delicious salad.
- Taste and adjust seasonings, adding salt and pepper as needed.
Recipe Tips
- Use a good quality mayonnaise for the best flavor.
- Don’t overmix the salad, especially if you want to keep the avocado in larger chunks.
- Taste as you go, and adjust the dressing to your liking.
- For the best flavor, make the salad ahead of time and allow it to chill.
- If you’re using pre-cooked chicken, be sure it’s fully cooled before dicing.
FAQs
- Can I make this chicken salad ahead of time? Yes, you can assemble the salad up to a day in advance, but add the avocado just before serving.
- How long does this salad last in the fridge? Properly stored, this salad will last for up to 3 days in the refrigerator.
- Can I use fresh tomatoes instead of sun-dried tomatoes? While fresh tomatoes can be used, they don’t have the same intense flavor.
- Can I swap out the celery? Yes, cucumber or even bell pepper are great subs for celery.
Serving Suggestions
- Sandwiches/Wraps: Serve between slices of bread, on a croissant, or in a wrap.
- Salad: Serve on a bed of fresh greens like romaine or spinach.
- Crackers/Chips: Enjoy the salad with your favorite crackers or chips.
- Side Dishes: Serve with a side of fruit for a light meal.
Make This Recipe in Advance
You can make the dressing and chop the vegetables a day in advance and store them separately in the refrigerator. Assemble the salad just before serving. The chicken salad will keep in the fridge for up to 3 days.
Print
Sun-Dried Tomato Chicken Salad
- Total Time: 30 minutes
Description
This vibrant Sun-Dried Tomato Chicken Salad is bursting with Mediterranean flavors and is incredibly easy to make. Juicy chicken is tossed with sweet sun-dried tomatoes, creamy avocado, crunchy celery, and a zesty lemon vinaigrette, creating a delicious and healthy meal.
Ingredients
2 cups shredded chicken
½ cup sun dried tomatoes in oil, drained & chopped
2 celery stalks, diced
¼ cup red onion, finely diced
⅓ cup plain Greek yogurt
⅓ cup mayonnaise
¼ cup fresh basil
1 garlic, minced
1 tbsp lemon juice
½ salt
¼ black pepper
Instructions
Prepare the salad. In a large bowl, combine shredded chicken, chopped sun-dried tomatoes, diced celery, and finely diced red onion. Set aside.
Make the dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and black pepper.
Combine. Pour the dressing over the chicken and vegetables. Mix until everything is coated.
Enjoy. Serve immediately with crackers or use as a sandwich filling.
Notes
Use a good quality mayonnaise for the best flavor.
Don’t overmix the salad, especially if you want to keep the avocado in larger chunks.
Taste as you go, and adjust the dressing to your liking.
For the best flavor, make the salad ahead of time and allow it to chill.
If you’re using pre-cooked chicken, be sure it’s fully cooled before dicing.
- Prep Time: 30 minutes
- Category: Salad
- Cuisine: Mediterranean
