Ingredients
Salad Ingredients
- 2 cups shredded chicken
- ½ cup sun-dried tomatoes in oil, drained & chopped
- 2 celery stalks, diced
- ¼ cup red onion, finely diced
Dressing Ingredients
- ⅓ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ¼ cup fresh basil, chopped
- 1 garlic clove, minced
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prep the salad. In a large bowl, combine the shredded chicken, chopped sun-dried tomatoes, diced celery, and finely diced red onion. Mix gently to distribute the ingredients evenly and set aside.
- Make the citrus basil dressing. In a small bowl, whisk together the plain Greek yogurt, mayonnaise, chopped fresh basil, minced garlic, lemon juice, salt, and black pepper until smooth and creamy.
- Toss the salad. Pour the dressing over the chicken and vegetable mixture. Stir thoroughly until all components are well coated with the dressing, ensuring every bite is flavorful.
- Serve. Enjoy the sun-dried tomato chicken salad immediately with your favorite crackers, or use it as a delicious filling for sandwiches or pita bread for a satisfying lunch option.
Notes
- For a lighter version, substitute mayonnaise with additional Greek yogurt.
- Use low-sodium sun-dried tomatoes to reduce salt content if preferred.
- For extra crunch, consider adding chopped nuts like walnuts or almonds.
- Prepare up to 1 day in advance and refrigerate to allow flavors to meld.
- Serve chilled for best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
