Sun-Dried Tomato Chicken Salad Recipe | Fresh Mediterranean Lunch with Herbs & Protein

Introduction to Sun-Dried Tomato Chicken Salad

Sun-Dried Tomato Chicken Salad is a vibrant, flavor-packed dish that brings Mediterranean charm to your table. Inspired by recipes like Kalefornia Kravings’ tangy take, Mallory the Dietitian’s Tuscan twist, and Lexi’s Clean Kitchen’s clean-eating version, this salad stands out for its bold, herbaceous profile. The combination of creamy dressing, savory sun-dried tomatoes, and fresh herbs creates a satisfying balance of textures and tastes.

What makes this salad unique is its versatility and depth of flavor. Whether you use oil-packed tomatoes for richness or dry ones for a chewy bite, the result is always crave-worthy. It’s perfect for lunch, meal prep, or gatherings—easy to whip up and even easier to love. The creamy base (mayonnaise or Greek yogurt) pairs beautifully with lemon juice, basil, and tender chicken, making every bite a celebration of tangy, creamy goodness.

Why You’ll Love This Salad

This Sun-Dried Tomato Chicken Salad is a powerhouse of flavor and nutrition. Packed with lean protein from shredded or diced chicken, it’s a satisfying option for lunch or dinner. The sun-dried tomatoes add a bold, tangy punch, while fresh herbs like basil or parsley brighten the dish with Mediterranean flair.

It’s incredibly quick to prepare—just chop, mix, and chill—and endlessly customizable. Whether you’re following a low-carb, gluten-free, or dairy-free diet, this salad adapts to your needs. Swap mayo for avocado mayo or Greek yogurt, skip cheese if needed, and add greens for extra fiber.

Serve it chilled for the best texture and flavor. The creamy dressing melds beautifully with the savory ingredients, making it even more delicious after a short rest in the fridge. Whether you’re meal prepping for the week or hosting a casual lunch, this salad delivers bold taste with minimal effort.

Ingredient Breakdown

Here’s what you’ll need to make this irresistible salad:

Core Ingredients:

• Cooked chicken (shredded or diced)—rotisserie works great for ease
• Sun-dried tomatoes (oil-packed for richness or dry for chewiness)
• Mayonnaise or Greek yogurt—your creamy base
• Fresh basil or parsley—for herbaceous brightness
• Lemon juice or white wine vinegar—adds tang and balance
• Red onion or shallots—sharpness and crunch
• Capers or olives (optional)—for salty depth
• Salt and pepper—to taste

Optional Add-ins:

• Baby spinach—for a fresh, leafy boost
• Feta or goat cheese—for creamy, tangy contrast
• Toasted pine nuts—for crunch and nuttiness
• Avocado—for richness and healthy fats

Tip: Using rotisserie chicken saves time and adds flavor. You can also prep the dressing ahead to let the herbs infuse. This salad is flexible—add or omit ingredients based on your preferences or dietary needs. The key is balancing creamy, tangy, and savory elements with fresh herbs and a touch of acidity.

How to Make Sun-Dried Tomato Chicken Salad

Making this salad is simple and satisfying. Follow these steps for a delicious result:

1. Prep the Chicken and Tomatoes: Chop cooked chicken into bite-sized pieces. Slice sun-dried tomatoes into thin strips. If using dry tomatoes, soak them briefly in warm water to soften.
2. Make the Dressing: In a bowl, mix ½ cup mayonnaise or Greek yogurt with 1–2 tablespoons lemon juice or white wine vinegar. Add chopped basil or parsley, salt, and pepper. Stir until smooth and well combined.
3. Combine the Ingredients: In a large mixing bowl, add the chicken, sun-dried tomatoes, and finely diced red onion or shallots. Pour in the dressing and toss until everything is evenly coated.
4. Customize Your Salad: Fold in optional ingredients like crumbled feta, baby spinach, or toasted pine nuts. For extra richness, add diced avocado.
5. Chill Before Serving: Cover and refrigerate for at least 30 minutes. This helps the flavors meld and improves texture.

Tip: For deeper flavor, let the salad sit overnight. The herbs and tomatoes infuse the dressing, making each bite more vibrant. Serve chilled on its own, in lettuce cups, or as a sandwich filling. It’s perfect for meal prep—store in an airtight container for up to 3 days.

Variations & Substitutions

This salad is endlessly adaptable. Here are some creative ways to tweak it:

• Dairy-Free: Use avocado mayo or coconut yogurt instead of traditional mayo or Greek yogurt.
• Low-Carb: Skip sweeteners and starchy add-ins. Load up on greens like spinach or arugula.
• Vegetarian: Replace chicken with chickpeas, white beans, or grilled tofu for a plant-based protein.
• Mediterranean Twist: Add sliced olives, diced cucumber, and a sprinkle of oregano for a classic flavor combo.
• Tuscan-Style: Include baby spinach, a drizzle of olive oil, and lemon zest for a fresh, rustic vibe.

Tip: Adjust herbs and acid to taste. If it’s too tangy, add a touch more mayo or yogurt. If it needs brightness, squeeze in extra lemon juice. This salad is forgiving and flavorful—perfect for experimenting with textures and tastes.