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
Scale
- 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.