Pin The first time I made this chicken salad was during a chaotic summer when my air conditioner broke and I refused to turn on the oven. Standing in my sweltering kitchen, chopping celery and basil while sweat dripped down my back, I discovered that sometimes the best meals happen when you're forced to get creative. That sun-dried tomato jar had been sitting in my pantry for months, and suddenly it became the star of the show. My roommate wandered in, fork in hand, and proceeded to eat half the bowl standing at the counter. Now it's my go-to whenever I want something that tastes like I put in way more effort than I actually did.
I brought this to a potluck last fall and watched my friend's skeptical teenage son go back for thirds. He kept saying I don't usually like chicken salad between enormous bites, which is basically the highest compliment a teenage boy can pay to food. Something about the sweet tanginess of those oil-packed tomatoes cuts through the richness in a way that keeps you coming back for just one more bite.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here because it's already seasoned and tender, but poached breast works beautifully if you have the time
- Sun-dried tomatoes in oil: These little flavor bombs are the soul of this dish and draining them well prevents your salad from becoming too oily
- Celery and red onion: They provide that essential crunch and sharp bite that contrasts with the creamy dressing
- Fresh basil: Don't even think about using dried basil here the fresh leaves make the whole dish taste bright and alive
- Greek yogurt and mayonnaise: This combination gives you protein and tanginess without making the dressing too heavy
Instructions
- Combine your base:
- Toss the chicken, sun-dried tomatoes, celery, and red onion in a large bowl and resist the urge to taste test yet
- Whisk the magic:
- In a separate bowl, mix the Greek yogurt, mayonnaise, basil, garlic, lemon juice, salt, and pepper until you have a smooth, fragrant dressing
- Bring it together:
- Pour the dressing over the chicken mixture and fold everything gently until each piece is coated in that creamy basil goodness
- Trust your palate:
- Taste and adjust the seasoning because sometimes it needs a pinch more salt or a squeeze of lemon to really sing
- The patience game:
- You can eat it right away, but letting it chill for 30 minutes lets those flavors mingle and become best friends
Pin This recipe saved me during a week when my sister was recovering from surgery and couldn't cook. I made a triple batch on Sunday, and it got us through lunch for days. There's something deeply comforting about having something in the fridge that's ready to eat and actually makes you feel good about what you're feeding people.
Make It Your Own
Sometimes I swap in chopped walnuts or toasted almonds for extra protein and crunch. Baby spinach or arugula folded in at the last minute adds fresh color and nutrients without changing the flavor profile. If you're dairy-free, vegan mayo and coconut yogurt work surprisingly well.
Serving Ideas
My favorite way to eat this is stuffed inside a toasted pita with extra fresh basil leaves. It also mounds beautifully on crackers for an impromptu appetizer or sits atop a bed of mixed greens for a lighter dinner option. During summer, I serve it in hollowed-out tomato halves for a presentation that makes people think I'm fancy.
Storage And Meal Prep
This chicken salad keeps beautifully in the refrigerator for three to four days, which means it's basically meal prep gold. Store it in an airtight container and give it a quick stir before serving because the dressing sometimes settles. I like to keep my add-ins like nuts or fresh greens separate and mix them in right before eating so everything stays crisp.
- If it seems dry after refrigeration, stir in a teaspoon of Greek yogurt or olive oil
- The flavors actually develop and get better after a day in the fridge
- Freezing isn't recommended because the texture changes dramatically
Pin Whether you're feeding a crowd or just meal prepping for yourself, this salad never fails to make a regular Tuesday feel like something special. Enjoy every bite.
Recipe FAQ
- → Can I make this chicken salad ahead of time?
Yes, this chicken salad actually tastes better after chilling for 30 minutes to an hour. The flavors meld together beautifully. Store in an airtight container in the refrigerator for up to 3-4 days.
- → What type of chicken works best?
Rotisserie chicken adds excellent flavor and convenience. Alternatively, poached chicken breast works wonderfully. Just ensure the chicken is fully cooked and cooled before shredding.
- → Can I substitute the mayonnaise?
You can replace mayonnaise with additional Greek yogurt for a lighter version, or use sour cream for extra tanginess. The dressing consistency will remain creamy regardless of your substitution choice.
- → What can I serve with this chicken salad?
This versatile salad works perfectly in sandwich wraps, pita pockets, croissants, or simply served with crackers and vegetable crudités. It also pairs beautifully with mixed greens as a main course salad.
- → How do I prevent the salad from becoming watery?
Ensure sun-dried tomatoes are well-drained before chopping. If using freshly cooked chicken, let it cool completely and pat dry to remove excess moisture. The yogurt and mayonnaise base also helps maintain proper consistency.
- → Can I add other vegetables?
Absolutely. Diced bell peppers, cucumber, shredded carrots, or chopped scallions make excellent additions. Just keep pieces small for consistent texture throughout the salad.