Sun-Dried Tomato Chicken Salad announces itself with bright acidity and silky texture. This Sun-Dried Tomato Chicken Salad balances tender poached chicken, chewy sun-dried tomatoes, crisp herbs, and a lemony, creamy dressing for an elegant lunch or light supper. For another refined poultry salad with contrasting textures, see this Asian Chicken Cranberry Salad for inspiration.
Why Make This Recipe
- Effortless Yet Elegant: quick assembly with restaurant-caliber flavor and texture contrasts.
- Minimal Ingredients: pantry-friendly components plus fresh herbs make it practical.
- Impressive Flavor: concentrated sun-dried tomatoes and bright lemon-Dijon dressing lift ordinary chicken salad.
This version elevates the classic by using oil-packed sun-dried tomatoes for depth, a yogurt-mayonnaise emulsion for silkiness, and toasted pine nuts for a subtle crunch. The result feels composed and modern rather than cloying.
Ingredients:
Base
- 3 cups cooked chicken, shredded or diced (rotisserie or poached) — preferably warm when dressing is added.
- 4 cups mixed baby greens (arugula, frisée, butter lettuce), washed and spun dry.
Sauce / Dressing
- 1/2 cup mayonnaise (use olive oil–based for brightness).
- 1/4 cup Greek yogurt (full-fat for creaminess).
- 2 tablespoons extra-virgin olive oil.
- 2 tablespoons lemon juice, freshly squeezed.
- 1 teaspoon Dijon mustard.
- 1 small garlic clove, minced.
- Salt and freshly ground black pepper, to taste.
Toppings & Aromatics
- 3 ounces sun-dried tomatoes packed in oil, drained and thinly sliced.
- 2 tablespoons finely chopped fresh basil.
- 2 tablespoons chopped flat-leaf parsley.
- 1/4 cup toasted pine nuts or chopped walnuts.
- 1 small shallot, very thinly sliced.
- Zest of 1 lemon for finishing.
Precision notes: use oil-packed sun-dried tomatoes for intensity; Greek yogurt should be at room temperature so the dressing emulsifies smoothly; fresh herbs finely chopped.
How to Make Sun-Dried Tomato Chicken Salad:
- Prepare the chicken: If poaching, simmer chicken breasts gently in salted water with a halved onion and a bay leaf until just cooked through (internal temp 165°F / 74°C). Drain, rest 5 minutes, then shred while still warm — warm chicken absorbs dressing better.
- Mini-tip: reserve a ladle of poaching liquid to loosen the dressing if needed.
- Toast the nuts and shallot: In a dry skillet over medium heat, toast pine nuts until golden and aromatic, about 2–3 minutes, shaking the pan. Transfer to a plate to stop cooking. In the same skillet, quickly soften the shallot in 1 teaspoon olive oil until translucent—this tames bitterness and adds sweetness.
- Make the dressing: In a bowl whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, minced garlic, and olive oil until smooth and slightly glossy. Season with salt and pepper. Look for a silky, pourable consistency — not too thin.
- Combine components: In a large mixing bowl, fold warm shredded chicken with sliced sun-dried tomatoes, chopped basil and parsley, and the toasted shallots. Pour the dressing over and gently toss until pieces are evenly coated and glisten with the dressing.
- Adjust texture and seasoning: If the salad feels dry, add a tablespoon of reserved poaching liquid or olive oil to loosen. Taste and correct acidity with a touch more lemon or balance salt as needed. The chicken should feel moist, the tomatoes chewy, and herbs bright.
- Finish and plate: Scatter toasted pine nuts over the top and finish with lemon zest. For a composed salad, arrange mixed baby greens on chilled plates and spoon the dressed chicken atop, letting some greens peek through.
- Mini-tip: Deglaze the poaching pan with a splash of lemon juice or white wine to capture any leftover flavor and drizzle a teaspoon over the plated salad.
How to Serve Sun-Dried Tomato Chicken Salad:
Serve this salad on chilled plates for contrast. For a refined presentation, mound the dressed chicken in the center of the greens, shave an extra curl of lemon zest across the top, and place a few whole basil leaves artistically. Alternatively, serve as an open-faced sandwich on toasted sourdough with microgreens and a drizzle of aged balsamic for sweet acidity.
How to Store Sun-Dried Tomato Chicken Salad:
Refrigerate in an airtight container for up to 3 days. Store dressing separately if you prefer the greens crisper—keep dressed chicken and toppings combined but place delicate greens on the side. To refresh, bring the salad to room temperature for 15–20 minutes before serving; if dry, fold in a teaspoon of olive oil or reserved poaching liquid. Avoid microwaving greens; gently warm the chicken-only portion in a low oven (300°F / 150°C) for 8–10 minutes if desired.
Tips to Make Sun-Dried Tomato Chicken Salad:
- Warm chicken absorbs dressing better, improving flavor integration.
- Use oil-packed sun-dried tomatoes for a richer mouthfeel; reserve a bit of that oil to finish the dish.
- Toast nuts just before serving to retain crunch and fragrance.
- Finely chop herbs for even distribution and a refined texture.
Variation (if any):
- Upgrade to smoked chicken for a subtle bacon-like depth.
- Swap pine nuts for toasted pistachios for a colorful, buttery crunch.
- Serve inside butter lettuce cups for an elegant, low-carb canapé presentation.
- For a Mediterranean turn, add chopped kalamata olives and a sprinkle of crumbled feta.
FAQs:
Can I use sun-dried tomatoes from the jar or the dry pack?
Oil-packed jarred sun-dried tomatoes are preferred for a silky texture and concentrated flavor; if using dry-packed, rehydrate in warm water for 20 minutes and drain well.
Is it better to dice or shred the chicken?
Shredding creates tender ribbons that catch the dressing; dice if you want distinct bites and a firmer texture.
How can I make this gluten-free or dairy-free?
The recipe is naturally gluten-free. For dairy-free, replace Greek yogurt with a dairy-free plain yogurt and choose a dairy-free mayonnaise.
Conclusion
This Sun-Dried Tomato Chicken Salad marries concentrated umami with bright citrus and crisp herbs for a modern, polished dish that feels both light and substantial. Its simple technique and pantry-minded components make it an ideal choice for elevated weeknight dinners or a refined luncheon. For an alternate take and more plating ideas, see this delightful Sun-Dried Tomato Chicken Salad – Kalefornia Kravings. Share your adaptations and photos in the comments and on social media — how would you make this dish your own?
For a spicy, crunchy contrast in the same vein, consider the playful textures of our Bang Bang Chicken Salad.
Print
Sun-Dried Tomato Chicken Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright and elegant salad featuring tender poached chicken, chewy sun-dried tomatoes, and a creamy lemony dressing, perfect for lunch or a light supper.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 4 cups mixed baby greens (arugula, frisée, butter lettuce)
- 1/2 cup mayonnaise (preferably olive oil-based)
- 1/4 cup Greek yogurt (full-fat)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 3 ounces sun-dried tomatoes packed in oil, drained and thinly sliced
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons chopped flat-leaf parsley
- 1/4 cup toasted pine nuts or chopped walnuts
- 1 small shallot, very thinly sliced
- Zest of 1 lemon
Instructions
- If poaching, simmer chicken breasts in salted water with a halved onion and a bay leaf until cooked through (internal temp 165°F / 74°C). Drain, rest 5 minutes, then shred while warm.
- Toast pine nuts in a dry skillet over medium heat until golden, about 2–3 minutes, then transfer to a plate. In the same skillet, soften shallot in olive oil until translucent.
- In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, minced garlic, and olive oil until smooth. Season with salt and pepper to achieve a silky consistency.
- In a large bowl, fold warm chicken with sun-dried tomatoes, basil, parsley, and shallot. Pour dressing over and toss until well-coated.
- If needed, add a tablespoon of reserved poaching liquid or olive oil to loosen the salad.
- Serve on chilled plates, garnishing with toasted pine nuts and lemon zest. Optional: serve as an open-faced sandwich on toasted sourdough.
Notes
Serve on chilled plates for contrast. Refrigerate in an airtight container for up to 3 days, storing dressing separately for crisper greens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Poaching and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg