Introduction

This Sun-Dried Tomato Chicken Salad is a flavorful and easy-to-make dish perfect for lunch or a light dinner. Packed with tender shredded chicken, tangy sun-dried tomatoes, and fresh herbs, it’s a delightful twist on classic chicken salad.

A wrap cut in half and stacked on a white plate with a white marbled background, showing three main layers inside: the outer soft light beige tortilla, a middle layer of green lettuce with a fresh texture, and a thick inner filling made of light brown chicken mixed with small pieces of dark red sun-dried tomatoes, all held together by a wooden skewer. A woman's hand is gently holding the edge of the plate, focusing on the wrap. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
1/3 cup organic mayonnaise (homemade or store-bought, add more as needed)
1/3 cup sun-dried tomatoes packed in olive oil, drained and chopped fine
2 tablespoons parsley
2 tablespoons capers
2 green onions
2 teaspoons white wine vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Add the shredded chicken, mayonnaise, chopped sun-dried tomatoes, parsley, capers, and chopped green onions to a medium bowl.
Step 2: Pour in the white wine vinegar or lemon juice, then season with salt and black pepper.
Step 3: Stir everything together thoroughly until well combined. Taste and adjust the seasoning with more salt, pepper, or mayonnaise if needed.
Step 4: Store the salad in an airtight container in the refrigerator and enjoy within 5 days.

Tips & Variations

For extra crunch, add chopped celery or toasted pine nuts.
Use Greek yogurt instead of mayonnaise for a lighter option.
Try adding a pinch of smoked paprika for a subtle smoky flavor.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 5 days. When ready to eat, give it a good stir and serve chilled. This salad is not recommended for freezing as the texture may change.

How to Serve

A woman's hand holds a cut wrap showing two halves stacked one on top of the other. The wrap has a light beige tortilla outer layer. Inside, there are three visible layers: a base layer of bright green crisp lettuce, a middle layer of light-colored chicken pieces mixed with herbs, and a top layer of dark red sun-dried tomatoes mixed with sauce. The wrap looks fresh and tightly packed, with the ingredients visible through the open cut. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes have a different texture and moisture content, so they won’t provide the same intense flavor. You could use sun-dried tomato paste as an alternative for a similar taste.

Is it possible to make this salad ahead of time?

Yes, this salad actually benefits from sitting for a few hours in the fridge as the flavors meld together. Just be sure to store it in a sealed container and consume within 5 days.

Sun-Dried Tomato Chicken Salad Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

A flavorful and easy-to-make Sun-Dried Tomato Chicken Salad combining shredded chicken with tangy sun-dried tomatoes, fresh herbs, and a creamy mayonnaise dressing. Perfect for a quick lunch or light dinner, this salad is vibrant, savory, and ready in minutes.

Author: Elias
Prep Time: 10 minutes
Cook Time: 0 minutes (assuming pre-cooked chicken)
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

Main Ingredients

2 cups cooked chicken, shredded
⅓ cup organic mayonnaise, homemade or store-bought
⅓ cup sun-dried tomatoes packed in olive oil, drained and finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons capers
2 green onions, sliced
2 teaspoons white wine vinegar or lemon juice
½ teaspoon salt
½ teaspoon black pepper

Instructions

Combine Ingredients: In a medium mixing bowl, add the shredded cooked chicken, mayonnaise, chopped sun-dried tomatoes, parsley, capers, sliced green onions, white wine vinegar or lemon juice, salt, and black pepper.
Mix Thoroughly: Stir all the ingredients together until evenly combined and the chicken is well coated by the creamy dressing.
Adjust Seasoning: Taste the salad and adjust the seasoning by adding more salt, pepper, or lemon juice/vinegar according to your preference.
Store Properly: Transfer the chicken salad to an airtight container and refrigerate. Consume within 5 days for best freshness and flavor.

Notes

You can adjust the amount of mayonnaise to achieve your desired creaminess.
Using sun-dried tomatoes packed in olive oil adds richness; if using dry-packed, hydrate them first in warm water.
This salad works great as a sandwich filling or served over fresh greens.
For extra crunch, consider adding chopped celery or walnuts.
Ensure the chicken is fully cooked and cooled before shredding.

Keywords: sun-dried tomato chicken salad, chicken salad recipe, easy chicken salad, no-cook chicken salad, healthy lunch ideas, creamy chicken salad