Oh, This Sun-Dried Tomato Chicken Salad...Let Me Tell You!
Alright, I’ll be straight with you—this Sun-Dried Tomato Chicken Salad came to the rescue one Tuesday when I was staring at way too many half-used jars of sundried tomatoes and leftover rotisserie chicken. You ever have one of those weeks where the fridge feels like a game of ingredient Tetris? This was mine. Anyway, now I make it all the time, especially when my in-laws drop by all casual but you know they’re actually here to judge my lunch game. If there’s one thing that disappears fast at family picnics, it’s this guy. Also, an embarrassing story: the first time I tried to blend the sun-dried tomatoes by hand, I wore half of it. Kitchen confetti, I guess?
Why I Keep Coming Back to This Salad
I make this when I want something that actually feels special (without any drama) and, honestly, when I need to convince myself that chicken breast can be exciting. My partner calls it my 'flavor bomb compromise'—big flavor, zero faff. Kids will eat it, my mate from work who claims to hate salad finished the bowl once...I mean, it just hits that sweet spot in between “Did you cook again?” and “What even is this?!” Plus, when I run out of mayo, Greek yogurt totally saves the day, though I sometimes resent how smugly healthy it makes the whole thing seem. (Don’t tell anyone—I do buy the extra oily sun-dried tomatoes. Makes it better, trust me.)
What You’ll Need (and What I Swap...Often)
- 2 cups cooked chicken, shredded or chopped (rotisserie’s fine; poached breasts work too—honestly, I’ve even used leftover thighs in a pinch)
- ½ cup sun-dried tomatoes, chopped (oil-packed are dreamier; dry-packed work if you rehydrate ’em, or just commit to the chew!)
- ⅓ cup good mayo (Greek yogurt works in a hurry, and sometimes I split them half-half to feel less guilty. My grandmother: only Hellmann’s, but any full-fat version is fine, really...)
- ¼ cup finely chopped red onion (spring onions aka scallions if you don’t do raw onion, or just skip it if you want mild vibes)
- Big handful baby spinach or arugula (rocket leaves if you’re feeling posh; I even used kale once when that’s all I had. Just massage it a bit, ha!)
- 2 tablespoons toasted pine nuts or slivered almonds (I sometimes just throw in pumpkin seeds or crushed walnuts for crunch. Use what you’ve got, honestly.)
- 2 teaspoons fresh lemon juice (I always eyeball it. More = zingier. Skip if it freaks you out, or swap with balsamic for a twist.)
- Black pepper to taste (though I may go wild and add a pinch of chili flakes)
Optional but worth it: a small handful of fresh chopped basil. And if you want, a crack of sea salt—but taste before you salt. Sometimes those tomatoes are plenty salty!
How I Actually Make It—The Not-So-Strict Directions
- Chop and prep: Get your chicken sorted (I shred it with my fingers most times, but a couple forks work too). Hack up those sun-dried tomatoes and whatever greens you’re using. Dice up the onions—but, real talk, if you hate strong raw onion, soak ’em in water for 5 minutes to mellow out the bite. Or just use less; I won’t tell.
- Mix the base: Grab a handy bowl—big enough to toss everything (and sneak a taste, which I always do at this stage). Plop in your mayo or yogurt, lemon juice, black pepper, and those lovely tomatoes. Give it a stir. It’ll look a bit lumpy and questionable; that’s normal.
- Add the goods: Toss in your chicken, onion, greens, and nuts (or seeds—go wild). Stir everything together until it’s all glossy and, well, kind of irresistible-looking. If you want, toss in basil now.
- Taste and adjust: Here’s where you can tweak—add more lemon for tang, more pepper, or even a splash of the tomato oil if it looks a little dry. Don’t worry if it looks messy; it settles after chilling a bit.
- Chill (optional): Actually, you can eat it right away (who waits?!), but if you stick it in the fridge for 30 minutes, the flavors… meld? Marry? Fuse together somehow. It’s a bit magical.
Trials, Errors, and Notes You Might Actually Use
- If your sun-dried tomatoes are really firm, I’ve found soaking them in warm water for 10 min softens the chew (won’t lose flavor, promise)
- A little of the sun-dried tomato oil mixed in at the end makes the salad glossier. But skip if you’re watching the calories—kind of counteracts the yogurt swap, though who’s really counting?
- I once overdid the lemon and it tasted like chicken ceviche, so just, you know, drizzle...don’t drown
If You Want to Get Weird With It (Variations)
- Tried chopped artichoke hearts once—surprisingly awesome
- A vegan version with chickpeas instead of chicken—worked out much better than tofu, which just turned to mush (don’t recommend)
- Adding crumbled feta: salty, delightful, makes it heartier
- I did try chucking in avocado once and honestly, the texture was odd. Probably skip that.
Didn’t Have the Right Tool? Neither Did I
Spoon, big bowl, knife—basic stuff. That said, if you don’t have a fancy salad spinner, just wrap your greens in a clean tea towel and swing them around outside (neighbours love this)
How Long Does It Stick Around? (Not Very, in My House)
Technically, you can stash leftovers in an airtight container in the fridge, and it’ll stay good for 2–3 days. But to be honest, it’s never lasted more than a day in ours. If you do manage next-day leftovers (well done!), give it a stir and maybe add a fresh squeeze of lemon before serving. Just don’t freeze — turns into slop, ugh.
What Do I Serve This With? (Here’s Where I Get Bossy)
I love this piled high on toasted sourdough, maybe with a pile of rocket on top. My mum always serves it inside halved avocados or rolled into lettuce leaves for a fancy “bring a plate” thing. Sometimes I eat it right out of the bowl in front of reruns of Bake Off. Honestly, crackers, pita, a plain baked potato—whatever’s easiest.
Lessons Learned...The Hard Way (Pro Tips)
- Don’t use just-cooked, steaming chicken or it’ll melt your mayo/yogurt and go runny. I once tried to rush and—nope, big puddle. Let it cool.
- Taste before you salt! Sun-dried tomatoes can fool you; I over-salted once and… yeah, lesson learned.
- If you want more ideas for flavor combinations, Serious Eats has some killer inspiration.
Question Time: Stuff Folks Have Actually Asked Me
- Can I make this with canned chicken?
- Absolutely, though it’s not my favorite—it’ll work in a pinch! Drain it well, maybe add extra flavor (little bit of Dijon helps).
- Do I really need pine nuts?
- Nah, swap with whatever crunchy thing you’ve got—or just skip. It’ll still taste fab.
- How do I keep it from going soggy if I prep ahead?
- Keep the greens separate and mix them in just before serving. Or don’t—sometimes I actually kind of like the wilted texture for sandwiches. Weird?
- Is it gluten free?
- Yep—unless you load it onto regular bread. Try it with gluten-free crackers if that matters for your crew.
- Can I double (or triple) this?
- Of course! Though you’ll probably have folks asking for seconds anyway, so maybe make extra. Learned that the hard way at my last BBQ…
So, give it a go and let me know how your version turns out. I bet you’ll find your own tweaks and, honestly, that’s half the fun. Oh, and if you randomly wonder which sun-dried tomatoes to buy—I like the ones from DeLallo, but honestly, it’s salad, not rocket science.
Ingredients
- 2 cups cooked chicken breast, shredded
- ½ cup sun-dried tomatoes, chopped
- 4 cups mixed salad greens
- ¼ cup red onion, thinly sliced
- ¼ cup feta cheese, crumbled
- ⅓ cup mayonnaise
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
Instructions
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1In a large bowl, combine the shredded chicken breast and chopped sun-dried tomatoes.
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2Add the mixed salad greens, red onion, and crumbled feta cheese to the bowl.
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3In a small bowl, whisk together mayonnaise, fresh basil, salt, and black pepper to make the dressing.
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4Pour the dressing over the chicken and vegetables, and toss gently until everything is evenly coated.
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5Serve immediately, or chill in the refrigerator for 15 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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