Let me tell you about my secret weapon for those "what should I make for lunch?" moments – this sun-dried tomato chicken salad. It all started when I had leftover rotisserie chicken staring at me from the fridge last Tuesday. With just a few pantry staples and those RUBY-red sun-dried tomatoes I always keep on hand, I whipped up something magical in under 10 minutes. The sweet-tangy punch from the tomatoes mixed with creamy mayo and fresh basil? Absolute perfection. Now it’s my go-to for quick dinners, picnic sandwiches, or even fancy-ish brunch spreads. And here’s the best part – it tastes even better the next day!
Why You’ll Love This Sun-Dried Tomato Chicken Salad
I’m not exaggerating when I say this sun-dried tomato chicken salad might just become your new obsession. Here’s why it keeps making regular appearances in my kitchen (and why my friends keep asking for the recipe):
- It’s ridiculously fast – We’re talking 10 minutes flat if you’ve got cooked chicken ready. No oven, no stove, just dump and stir. Perfect for those nights when even boiling pasta feels like too much effort.
- That flavor POP – The sun-dried tomatoes? They’re little bursts of sweet, tangy magic against the creamy mayo and sharp Dijon. My cousin described it as “like a party in your mouth” (she’s not wrong).
- Meal prep superstar – I always double the batch because it gets better as it sits. Toss it in the fridge before bed, and tomorrow’s lunch is done. It’ll keep smiling at you for 3 whole days!
- Dresses up or down – Serve it fancy on croissants for book club or eat it straight from the container while binge-watching your favorite show. Zero judgment here.
Honestly? The hardest part is not eating the whole bowl in one sitting. Those sun-dried tomatoes have a way of making every bite irresistible.
Ingredients for Sun-Dried Tomato Chicken Salad
Here’s the beautiful part – this sun-dried tomato chicken salad needs just a handful of ingredients that pack a serious flavor punch. But pay attention to how you prep them! Those little details make all the difference between "good" and "OH WOW" chicken salad.
- 2 cups cooked chicken, shredded – I’m talking fork-shredded into bite-sized pieces, not chopped. Rotisserie chicken works perfectly here (use those leftovers!), but if you’re cooking chicken fresh, let it cool completely before shredding. Pro tip: mix dark and white meat for maximum flavor and juiciness.
- 1/2 cup sun-dried tomatoes, chopped – Not the oil-packed ones (though if that’s all you have, just pat them dry!). I prefer the dry-packed ones rehydrated in warm water for 5 minutes – they keep that perfect chew without making the salad greasy. Chop them roughly – you want some big, bold pieces in there.
- 1/4 cup mayonnaise – Full-fat, please! This is where that creamy dreamy texture comes from. If you must, Greek yogurt works in a pinch, but trust me, it won’t be quite the same.
- 1 tbsp Dijon mustard – The secret weapon that cuts through the richness. I always use the grainy kind for extra texture, but smooth works too if that’s your jam.
- 1/4 cup red onion, finely chopped – And I mean finely – no one wants a big bite of raw onion. Soak the chopped bits in ice water for 5 minutes if you’re sensitive to the sharpness.
- 1/4 cup fresh basil, chopped – Tear the leaves by hand at the last minute to keep that bright green color and herbaceous pop. Dried basil? Nope. Just nope.
- Salt and pepper to taste – Wait until the end to season! Those sun-dried tomatoes bring plenty of saltiness already, so you might need less than you think.
See? Nothing fancy, but when each ingredient gets prepped just right, magic happens. Now go wash your hands – we’re about to mix up something amazing!
How to Make Sun-Dried Tomato Chicken Salad
Alright, let’s get mixing! The beauty of this sun-dried tomato chicken salad is how stupidly simple it is – but follow these steps just right, and you’ll have people thinking you slaved over it for hours. Here’s exactly how I do it:
- Start with the stars of the show – Grab that big mixing bowl (I like using my wide, shallow one so everything gets coated evenly) and toss in your shredded chicken and those gorgeous chopped sun-dried tomatoes. Give them a quick stir so the tomatoes don’t clump together. This is where you’ll see those ruby-red flecks start mingling with the chicken – already so pretty!
- Bring in the creamy dream team – Spoon in your mayonnaise and that tangy Dijon mustard. Now here’s my trick: I dollop them on opposite sides of the bowl first, then use my spatula to gently fold them together before mixing into the chicken. This prevents overworking the mayo and keeps everything light and fluffy.
- Time for crunch and freshness – Sprinkle in your finely chopped red onion and that beautiful hand-torn basil. The smell when these hit the bowl? Absolute heaven. I always tear extra basil just to inhale that scent while I’m cooking – no shame!
- The taste test moment – Now grab a clean spoon and sample a bite. Then season with salt and pepper. Those sun-dried tomatoes pack salty punch already, so you might just need a few grinds of pepper. My grandma always said, "You can add, but you can’t take away!"
- The hardest part – waiting – Cover that bowl and pop it in the fridge for at least 30 minutes if you can stand it. This lets all those flavors get to know each other. The tomatoes soften slightly, the basil infuses its magic, and everything becomes best friends.
And that’s it! Five simple steps to chicken salad bliss. Now, while you’re waiting for that fridge time (or if you’re like me and sneaking bites straight from the bowl), let me share a few pro tips to take yours from great to "can I have the recipe?" status.
Pro Tips for the Best Sun-Dried Tomato Chicken Salad
- Rotisserie chicken is your BFF – I swear by the pre-cooked birds from the grocery store. The skin gives amazing flavor when mixed in (yes, leave some crispy bits in there!), and it’s always perfectly moist. Just remove the bones and shred away – dinner shortcut unlocked!
- Mayo-to-mustard ratio is personal – Start with the recipe amounts, then adjust to your taste after mixing. Like it creamier? Add another tablespoon of mayo. Want more zing? An extra teaspoon of Dijon does wonders. I usually end up adding a bit more mustard because I love that tang against the sweet tomatoes.
- Chill time = flavor magic – I know, I know, waiting is hard. But letting it sit in the fridge for even just 20 minutes makes a world of difference. The flavors meld, the texture improves, and it stops tasting like "separate ingredients" and becomes this harmonious, craveable salad. If you can plan ahead, making it the night before is even better!
There you have it – my foolproof method plus those little extra touches that make all the difference. Now go forth and make the most delicious chicken salad of your life!
Serving Suggestions for Sun-Dried Tomato Chicken Salad
Oh, the possibilities! This isn’t just some sad sandwich filler – this sun-dried tomato chicken salad deserves to shine in all its glory. Here’s how I love serving it up (and how my friends keep stealing the ideas for their own lunches):
- The Classic Pita Pocket – My go-to move! Split a whole wheat pita and stuff it to bursting. The tomatoes peek out the top like little flavor fireworks. Add some crisp lettuce or baby spinach for crunch, and you’ve got a lunch that travels like a dream. Bonus: the pita keeps your hands clean – crucial for desk eaters like me!
- Fancy Greens Situation – When I want to pretend I’m being extra healthy, I pile it high on a bed of arugula with some shaved Parmesan. The peppery greens and salty cheese? Perfect contrast to the sweet tomatoes. Drizzle with balsamic glaze if you’re feeling fancy (I always am).
- Crackers & Cheese Platter Upgrade – Game changer for impromptu gatherings! Scoop some onto buttery crackers with a slice of sharp cheddar. Suddenly your "I threw this together" snack looks like you planned it for hours. My book club thinks I’m a catering genius thanks to this trick.
Honestly though? Some days I just eat it straight from the container with a fork while standing at the fridge. No judgment if that’s your move too – it’s that good.
Storage and Reheating Instructions
Okay, confession time – I rarely have leftovers of this sun-dried tomato chicken salad because it disappears so fast! But when I do manage to save some (usually by hiding it behind the milk carton), here’s how I keep it tasting fresh:
- Airtight is everything – Transfer it to a container with a tight-sealing lid the second you’re done mixing. I like using glass because plastic can absorb those lovely flavors (and nobody wants tomato-scented Tupperware). Press plastic wrap directly on the surface before closing to prevent any drying out.
- The 3-day magic window – This salad hits its peak flavor about 4 hours after making, but stays delicious for up to 3 days in the fridge. After that, the texture starts to change as the tomatoes soften too much. Truthfully? Mine never lasts that long anyway!
- No reheating needed – In fact, please don’t! The mayo breaks down when warmed, and cold chicken salad tastes way better. If it’s too chilly straight from the fridge, let it sit on the counter for 10 minutes to take the edge off. Perfect for scooping onto crackers or bread.
Pro tip: if you’re prepping for later, hold back a little fresh basil to stir in right before serving. That pop of green makes it look (and taste) just-made, even on day three. Now excuse me while I go check my fridge for "hidden" portions…
Sun-Dried Tomato Chicken Salad Variations
Now here’s the fun part – playing around with the recipe! While I adore the classic version, sometimes I like to mix things up depending on what’s in my fridge or who I’m serving. These tweaks keep it exciting without losing that signature sun-dried tomato magic:
- Feta Fanatic Version – When I’m craving extra tang, I crumble in 1/4 cup of good Greek feta. The salty creaminess takes this salad to a whole new level – like a Greek vacation in every bite! Just be sure to use real sheep’s milk feta if you can find it, and fold it in gently at the end so you keep those lovely crumbles intact.
- Avocado Boost – On days when I want it extra creamy (and let’s be honest, when don’t I?), I mash half a ripe avocado into the mayo mixture. It adds this lush texture and makes the salad almost mousse-like. Warning: this version doesn’t keep as long, so eat it the same day before the avocado browns. Not that that’s ever been a problem in my house!
The beauty of this recipe is how adaptable it is – I’ve even swapped the basil for fresh dill when that’s what was growing on my windowsill. As long as you keep those star sun-dried tomatoes front and center, you really can’t go wrong. What variations will you try first?
Sun-Dried Tomato Chicken Salad FAQs
I get asked about this sun-dried tomato chicken salad ALL the time – seems like everyone who tastes it suddenly has questions! Here are the answers to the most common ones that pop up in my kitchen (and my DMs!):
Can I use fresh tomatoes instead of sun-dried?
Oh honey, no. I mean, you could, but you’d be missing the whole point! Sun-dried tomatoes pack that intense sweet-tangy punch that makes this salad special. Fresh tomatoes would just make it watery and sad. If you’re out of sun-dried, try roasting cherry tomatoes first to concentrate their flavor – but really, just keep a jar of sun-dried in your pantry. They’re game-changers!
How long does chicken salad with sun-dried tomatoes actually last?
In my fridge? Maybe 24 hours before someone eats it all! But seriously, stored properly in an airtight container, it stays fresh for 3 days. The flavors actually get better by day two as everything marries together. Just give it a quick stir before serving, and maybe freshen it up with a sprinkle of extra basil if you have some.
Can I freeze sun-dried tomato chicken salad?
I don’t recommend it, friends. The mayo separates when thawed, and those beautiful sun-dried tomatoes turn weirdly mushy. This is one of those "make it fresh and enjoy it now" kinda recipes. But hey, with how quickly it comes together, you can whip up a new batch whenever the craving strikes! Try this 7-day smoothie detox if you need a quick reset!
Nutritional Information
Okay, let’s talk numbers – but first, my usual disclaimer: these values are estimates based on exactly how *I* make this sun-dried tomato chicken salad. Your mileage may vary depending on brands, chicken types, and whether you lick the spoon clean like I do (no judgment!). Here’s the breakdown per serving (about 1/2 cup):
- Calories: 220
- Protein: 18g (that chicken packs a punch!)
- Fat: 12g (8g unsaturated, 2g saturated)
- Carbs: 8g (2g fiber, 3g sugar from those tomatoes)
- Sodium: 250mg (mostly from the sun-dried tomatoes, so adjust salt accordingly)
A few quick nutrition notes from my kitchen experiments:
- Using rotisserie chicken skin-on adds about 15 extra calories per serving but SO much flavor
- Swapping half the mayo for Greek yogurt drops the fat by 4g per serving
- Adding that avocado variation? Tacks on healthy fats but increases calories by about 50 per serving
Remember, food is meant to be enjoyed – and this salad gives you plenty of protein and flavor without weighing you down. Now go eat guilt-free (and maybe have seconds – I won’t tell!) Check out this pink salt diet recipe for weight loss for another healthy option.
Did You Make This Recipe?
Alright, friend – spill the beans! Did you whip up this sun-dried tomato chicken salad yet? I’m dying to hear how it turned out for you. Did you stick to the classic version or try any fun twists? Maybe you discovered a brilliant new way to serve it? Drop a comment below and let me know – your tips might just inspire someone else’s next kitchen adventure!
And hey, if you snapped a photo of your creation (especially if it’s stuffed in a pita or piled high on greens), tag me on Instagram! Nothing makes me happier than seeing my recipes come to life in your kitchens. Now go enjoy that chicken salad – you’ve earned every delicious bite! If you need a refreshing drink pairing, try this strawberry lassi recipe.
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Irresistible Sun Dried Tomato Chicken Salad in Just 10 Minutes
- Total Time: 10 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A flavorful chicken salad with sun-dried tomatoes, perfect for a quick lunch or dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken and sun-dried tomatoes.
- Add mayonnaise and Dijon mustard, mixing well.
- Stir in red onion and fresh basil.
- Season with salt and pepper to taste.
- Serve chilled with bread or greens.
Notes
- Use leftover rotisserie chicken for convenience.
- Store in an airtight container for up to 3 days.
- Add a splash of lemon juice for extra freshness.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
Keywords: sun-dried tomato chicken salad, easy chicken salad, healthy lunch recipe