Fun Chicken Salad Recipes — Sun-Dried Tomato Chicken Salad You’ll Actually Crave
Fun Chicken Salad Recipes — this sun-dried tomato chicken salad takes classic chicken salad and turns it into something bright, tangy, and endlessly versatile. Think creamy Greek-yogurt dressing, chewy sun-dried tomatoes, crunchy celery, and a hit of fresh basil — all tossed with shredded chicken. It’s easy, fast, and perfect for lunches, sandwiches, or a picnic spread.
Brief introduction to the recipe
If you love traditional chicken salad but want more zip, this version delivers. It keeps the comfort of mayo and tender chicken, but adds texture and zing with Meals With Sundried Tomatoes and fresh herbs. You’ll make it for sandwiches, stuff it in pita pockets, spoon it over greens — and yes, you’ll make extra because it disappears fast.
Why you’ll love this chicken salad
- Bright flavor without fuss. Lemon and basil cut the richness so it never tastes heavy.
- Protein-packed and meal-prep friendly. Greek yogurt boosts protein and keeps things light.
- Ridiculously adaptable. Use rotisserie chicken, leftover roast, or quickly baked chicken tenders.
- Perfect for busy weeks. Make a batch and you’ve got Pre Made Lunches sorted for several days.
Bold tip: Use oil-packed sun-dried tomatoes for the best texture and flavor — they mix right in and don’t need rehydrating.
The story behind this version
I stumbled onto this combo when I had leftover roast chicken and a jar of sun-dried tomatoes staring at me from the pantry. One forkful later and I declared it the “GAME CHANGER” of chicken salads. The tomatoes add savory, tangy pockets that make each bite interesting — it’s basically comfort food with a personality upgrade. Serve it at a casual lunch and watch people do a double-take.
Ingredients breakdown (short blurbs)
Here’s what you’ll need and why each one matters:
- Shredded chicken (4 cups) — homemade or store-bought rotisserie works perfect. This is the base; use high-quality chicken for best results.
- Sun-dried tomatoes (½ cup, oil-packed, drained & chopped) — the star that amps up flavor; they add chew and tang. Use chopped julienne for easy mixing.
- Mayonnaise (½ cup) — provides creaminess and classic chicken-salad mouthfeel. You can reduce if you prefer lighter.
- Plain Greek yogurt (½ cup) — lightens the dressing and adds protein; a great swap for some mayo.
- Celery (1 cup, finely diced) — crunch and freshness. Don’t skip it.
- Red onion (¼ cup, finely diced) — gives a mild bite; swap with green onion if you want something gentler.
- Fresh basil (¼ cup, chopped) — bright herbal lift that ties to the sun-dried tomatoes.
- Lemon juice (1 Tbsp) — wakes up the flavors.
- Minced garlic (1 clove) — small but impactful.
- Salt + black pepper — season at the end. Taste first.
Bold tip: Chop the sun-dried tomatoes small so you get a little in every forkful without big chewy strips.
How to make it — step-by-step
- Prep the chicken. If you’re using cooked chicken breasts or tenders, shred with two forks. If rotisserie chicken is on deck, pull the meat off and shred it roughly. Place the chicken in a large mixing bowl.
- Chop stuff. Drain and finely chop the sun-dried tomatoes. Dice celery and red onion, and chop basil. Have a lemon and minced garlic ready.
- Make the dressing. In a small bowl whisk together mayonnaise, Greek yogurt, lemon juice, and minced garlic. Add a pinch of salt and a few grinds of black pepper. Taste and adjust — the lemon should brighten without making it tart.
- Toss it all. Add the tomatoes, celery, onion, and basil to the shredded chicken. Pour the dressing over and fold gently until everything is coated. Don’t overwork it; keep chunks intact for texture.
- Chill and marry flavors. Cover the bowl and chill for at least 15 minutes. Flavors meld and the salad firms up. It also makes a great Lunch Chicken Meal Prep when stored in individual containers.
- Serve your way. Pile it into croissants, stuff into pita, scoop onto crackers, or spoon over mixed greens.
Bold tip: Taste before serving — if it needs more zing, add a squeeze of lemon; if it feels flat, a pinch more salt often does the trick.
Pro tips for perfect results
- Make it ahead. This salad gets better after a few hours in the fridge — perfect for Pre Made Lunches.
- Mind the salt. Sun-dried tomatoes and mayo carry salt; keep seasoning minimal until you taste.
- Texture matters. Celery and red onion bring essential crunch — swap in apple for a sweet twist.
- Protein swap: Use canned chicken in a pinch, but drain well so the salad doesn’t get watery.
- Keep it cool. Store in airtight containers; don’t leave out for more than two hours at a picnic.
Bold tip: Reserve a little dressing to thin the salad later if it gets too thick after chilling.
Variations to try
Want to switch it up? Try one of these riffs:
- Gourmet Chicken Salad: Add chopped fresh mozzarella and roasted red peppers; drizzle balsamic reduction. (This leans into Gourmet Chicken Salad territory.)
- Loaded Chicken Salad: Stir in chopped hard-boiled eggs, crumbled bacon, and a handful of grapes for sweet/savory contrast — hello, Loaded Chicken Salad.
- Mediterranean twist: Add chopped Kalamata olives, cucumber, and a sprinkle of feta.
- Vegan version: Swap chicken for chickpeas and use vegan mayo and yogurt.
- Spicy kick: Fold in a spoonful of sriracha or chopped pickled jalapeños.
Bold tip: If you add wet ingredients (like pickles or juicy fruit), drain them well so the salad doesn’t go watery.
Best ways to serve
This salad plays well with lots of vehicles:
- Sandwiches & wraps. Layer with lettuce and tomato on sourdough for a classic. Try croissants for a luxe lunch.
- Pita pockets. Stuff with baby spinach for an easy, portable Lunch Chicken Meal Prep option.
- On crackers. Serve with whole grain or multigrain crackers as an appetizer or snack.
- Over greens. Spoon over mixed salad greens for a lighter meal.
- With sides. Good Sides For Chicken Salad Sandwiches include pickles, chips, coleslaw, or a simple cucumber salad.
Rhetorical Q: Sandwich or salad — which team are you on today?
Meal prep & storage
- Fridge life: Store in an airtight container for 3–4 days. The flavors mellow, so it’s ideal for Pre Made Lunches.
- Freezing? Not recommended — mayo-based salads don’t thaw well.
- Portioning: Pack into single-serve containers with a lemon wedge on the side for an instant grab-and-go lunch.
Bold tip: Label your containers with the date so you use the oldest batch first.
FAQs
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes — rehydrate them in hot water for 10 minutes, drain, and pat dry. They’ll work but oil-packed have richer flavor.
Is this salad safe for kids?
Totally. Omit extra onion or spice if your kids prefer milder flavors. You’ll still get the sun-dried tomato magic.
How do I make it low-fat?
Use low-fat Greek yogurt and reduce mayo, or replace mayo with extra yogurt. Add more herbs to boost flavor without fat.
Can I use pre-shredded chicken from the store?
Yes — that’s the ultimate shortcut for Sandwich Salad Recipes. Just check for added salt or seasonings.
How can I bulk this for a crowd?
Double or triple the recipe and increase celery/onion proportionally. Serve in a big bowl with crackers and bread baskets.
Final thoughts — why this belongs in your rotation
This Chicken Salad With Sundried Tomatoes checks all the boxes: quick, flavorful, flexible, and perfect for weeknight or weekend menus. It’s a standout among Fun Chicken Salad Recipes because it brings bright, savory bites that keep every mouthful interesting. Need a lunch that travels well? Want a sandwich that doesn’t taste like every other deli order? This is it.
Make a batch, tuck it into the fridge, and you’ll have a superstar on hand for Lunch Chicken Meal Prep, picnic days, or impromptu guests. Seriously — replace your usual mayo-only routine with this and thank me later.
Bold final tip: Always taste and tweak — lemon, salt, and basil are your friends. Adjust them and you’ll nail the balance every time.
Now — grab your chicken, jar of sun-dried tomatoes, and a big bowl. Let’s make lunch exciting again.
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Must-Try Sun-Dried Tomato Chicken Salad — One of my Fun Chicken Salad Recipes
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
Description
Brighten up plain chicken salad with tangy sun-dried tomatoes and a lemon-basil creamy dressing. Crunchy celery and sharp red onion add texture while Greek yogurt lightens the mix. Scoop onto bread, tuck into pitas, or spoon onto crackers.
Ingredients
- 2 cups cooked, shredded chicken
- ½ cup sun-dried tomatoes (oil-packed), drained and chopped
- 2 celery stalks, small dice
- ¼ cup red onion, finely chopped
- ⅓ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ¼ cup fresh basil leaves, finely chopped
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- ½ tsp salt (adjust to taste)
- ¼ tsp freshly ground black pepper
Instructions
- Combine the base. In a large mixing bowl, add the shredded chicken, chopped sun-dried tomatoes, diced celery, and chopped red onion. Toss briefly to distribute.
- Whisk the dressing. In a small bowl mix the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper until smooth and well blended. Taste and tweak seasoning if needed.
- Dress the salad. Pour the dressing over the chicken mixture and fold gently until everything is evenly coated. Don’t mash — keep the ingredients a bit chunky for texture.
- Chill or serve. Serve straight away with crackers or as a sandwich/pita filling, or cover and refrigerate for at least 15 minutes to let the flavors meld.
Notes
- For a lighter version, reduce the mayo and add a touch more Greek yogurt.
- Drain the sun-dried tomatoes well so the salad doesn’t become oily.
- Keeps in the fridge in a sealed container for 3–4 days — great for grab-and-go lunches.
