Sun-Dried Tomato Chicken Salad Recipe | Fresh Mediterranean Lunch with Herbs & Protein
This Sun-Dried Tomato Chicken Salad is a bold, refreshing dish bursting with Mediterranean flavor. Tender shredded chicken is tossed with chopped sun-dried tomatoes, crisp cucumbers, red onion, and fresh herbs, all coated in a creamy garlic dressing or light vinaigrette. It’s perfect for meal prep, picnics, or light lunches and can be served over greens, in wraps, or with crusty bread. Packed with protein and vibrant ingredients, it’s a salad that satisfies.
Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring spoons
- Spoon or spatula
Ingredients
Core:
- 2 cups cooked chicken (shredded or diced)
- ½ cup sun-dried tomatoes (oil-packed or rehydrated dry)
- ½ cup mayonnaise or Greek yogurt
- 2 tbsp lemon juice or white wine vinegar
- 2 tbsp chopped fresh basil or parsley
- ¼ cup finely diced red onion or shallots
- 1 tbsp capers or chopped olives (optional)
- Salt and pepper to taste
Optional Add-ins:
- 1 cup baby spinach
- ¼ cup crumbled feta or goat cheese
- 2 tbsp toasted pine nuts
- ½ avocado, diced
Instructions
- Prep Ingredients: Chop chicken, sun-dried tomatoes, onion, and herbs.
- Make Dressing: In a bowl, mix mayo or yogurt with lemon juice, herbs, salt, and pepper.
- Combine: Add chicken, tomatoes, onion, and optional capers to a large bowl. Stir in dressing until evenly coated.
- Customize: Fold in spinach, cheese, pine nuts, or avocado if desired.
- Chill: Cover and refrigerate for at least 30 minutes.
- Serve: Spoon into lettuce cups, pita pockets, or on toast. Garnish with herbs and lemon wedges.
Notes
- Use rotisserie chicken for convenience and flavor.
- For dairy-free, swap mayo with avocado mayo or coconut yogurt.
- Stir before serving to redistribute dressing.
- Add crunchy toppings just before serving to maintain texture.
- Let sit overnight for deeper flavor infusion.