Description
This Sun-Dried Tomato Chicken Salad is a vibrant and flavorful dish that elevates the classic chicken salad to a whole new level. The combination of tender shredded chicken, intensely flavored sun-dried tomatoes, and the mild bite of green onions is perfectly balanced by a creamy, tangy dressing. It’s a quick and easy recipe, perfect for a light lunch, a satisfying snack, or a delightful addition to any gathering. This salad is a textural delight, offering a harmonious blend of soft chicken, slightly chewy sun-dried tomatoes, and the fresh crispness of green onions. It’s a guaranteed crowd-pleaser that even picky eaters will enjoy.
Why You Will Love This Recipe
You will absolutely adore this Sun-Dried Tomato Chicken Salad because it’s incredibly versatile and comes together in mere minutes. Here’s why it’s a winner:
- Unbelievably Easy: No complicated cooking techniques or hard-to-find ingredients are required. You can whip this up on a busy weekday or for a spontaneous picnic.
- Bursting with Flavor: The sun-dried tomatoes infuse the entire salad with a rich, savory depth that’s simply irresistible. The Dijon mustard and lemon juice in the dressing add a zesty tang that cuts through the richness, creating a well-rounded flavor profile.
- Customizable: Feel free to adjust the ingredients to suit your taste. Add some chopped celery for extra crunch, a sprinkle of red pepper flakes for a touch of heat, or swap the mayonnaise for Greek yogurt to make it healthier.
- Perfect for Meal Prep: This salad tastes even better the next day, making it an ideal option for meal prepping. Make a batch on Sunday and enjoy it throughout the week in sandwiches, wraps, or on top of leafy greens.
- Great for Leftover Chicken: Transform leftover roasted or grilled chicken into a gourmet dish in no time. It’s a fantastic way to reduce food waste and enjoy a delicious meal.
Ingredients:
For the Salad:
- 2 cups cooked chicken, shredded (about 1 large chicken breast or 2 small ones)
- 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained well)
- 1/4 cup green onions, finely chopped (about 2-3 green onions)
- Optional: 1/4 cup feta cheese, crumbled
- Optional: Fresh parsley, chopped for garnish
For the Dressing:
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Preparation:
Step 1: Prepare the Chicken
If you don’t have leftover cooked chicken, you can quickly poach or bake a chicken breast. To poach, simmer the chicken breast in water or chicken broth for about 15-20 minutes, or until cooked through. To bake, preheat your oven to 375°F (190°C), season the chicken breast with salt, pepper, and any other desired spices, and bake for 20-25 minutes, or until cooked through. Once cooked, let the chicken cool slightly before shredding it with two forks. Shredding while the chicken is still slightly warm will make the process much easier. Aim for evenly sized pieces of shredded chicken for a consistent texture in the salad.
Step 2: Prepare the Sun-Dried Tomatoes and Green Onions
If your sun-dried tomatoes are packed in oil, drain them well. Pat them dry with a paper towel to remove excess oil, which can make the salad too greasy. Chop the sun-dried tomatoes into small, bite-sized pieces. This ensures that the flavor is evenly distributed throughout the salad. Finely chop the green onions, including both the white and green parts. This adds a fresh, mild onion flavor to the salad that complements the richness of the sun-dried tomatoes.
Step 3: Combine the Main Ingredients
In a large mixing bowl, gently combine the shredded chicken, chopped sun-dried tomatoes, and finely chopped green onions. Toss them together lightly to evenly distribute the ingredients. Be careful not to overmix, as this can cause the chicken to become mushy. Ensure all the ingredients are well combined before adding the dressing, as this will help to ensure that the flavor is evenly distributed throughout the salad.
Step 4: Prepare the Dressing
In a small bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Whisk vigorously until the dressing is smooth and creamy. Taste the dressing and adjust the seasonings as needed. If you prefer a tangier dressing, add a little more lemon juice. If you prefer a sweeter dressing, add a pinch of sugar or honey. The Dijon mustard adds a sharp, tangy flavor, while the garlic and onion powder add depth and complexity.
Step 5: Mix the Salad and Chill
Pour the dressing over the chicken mixture in the large bowl. Gently stir the salad until all the ingredients are evenly coated with the dressing. If you’re using feta cheese, gently fold it in at this stage, being careful not to crush the cheese. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling the salad also helps to keep it fresh and prevents the mayonnaise from becoming too runny.
COOKING Rating:
Easy
Serving Suggestions:
- Classic Sandwich: Spread the Sun-Dried Tomato Chicken Salad between two slices of your favorite bread, such as sourdough, ciabatta, or whole wheat. Add lettuce, tomato, or sprouts for extra texture and flavor.
- Lettuce Wraps: Serve the salad in crisp lettuce cups for a light and refreshing meal. Boston lettuce or butter lettuce are ideal choices.
- Crackers or Crostini: Spread the salad on crackers or toasted baguette slices for a quick and easy appetizer.
- Salad Topping: Use the chicken salad as a topping for a bed of mixed greens, spinach, or arugula. Add other vegetables, such as cucumber, bell peppers, or cherry tomatoes, for a more substantial salad.
- Stuffed Avocado: Halve an avocado and remove the pit. Fill each half with the Sun-Dried Tomato Chicken Salad for a healthy and satisfying lunch.
- Pasta Salad Addition: Stir the chicken salad into cooked pasta, such as rotini or penne, for a flavorful and protein-packed pasta salad.
Tips:
- Use High-Quality Sun-Dried Tomatoes: The quality of the sun-dried tomatoes will greatly affect the flavor of the salad. Look for sun-dried tomatoes that are packed in oil and have a deep red color.
- Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Be sure to cook the chicken until it is just cooked through, and then let it rest before shredding it.
- Taste and Adjust Seasonings: Be sure to taste the salad before serving and adjust the seasonings as needed. You may need to add more salt, pepper, or lemon juice to taste.
- Make it Ahead of Time: This salad tastes even better the next day, so feel free to make it ahead of time. Store it in an airtight container in the refrigerator for up to 3 days.
- Add a Crunch: For added texture, consider adding chopped celery, walnuts, or pecans to the salad.
Prep Time: 10 minutes Cook Time: 0 minutes (if using pre-cooked chicken) Total Time: 10 minutes (plus 30 minutes chilling time, optional)
Nutritional Information: (per serving, approximate)
- Calories: 350-400 kcal (estimated, can vary based on ingredients and serving size)
- Protein: 25-30g
- Sodium: 400-500mg (depending on salt added)
Conclusion
This Sun-Dried Tomato Chicken Salad is more than just a recipe; it’s a culinary adventure that awakens your taste buds. With its ease of preparation and flexibility, it’s a recipe you’ll find yourself turning to again and again. Whether you’re looking for a quick lunch, a delightful appetizer, or a flavorful meal prep option, this chicken salad delivers on all fronts. So, gather your ingredients, follow the simple steps, and indulge in the deliciousness of this Sun-Dried Tomato Chicken Salad. It’s a guaranteed hit!
Questions and Answers:
Q1: Can I make this recipe without mayonnaise?
A: Absolutely! For a lighter and healthier version, you can substitute the mayonnaise with plain Greek yogurt. Greek yogurt offers a similar creamy texture but with fewer calories and more protein. You can also use a combination of avocado and Greek yogurt for an even healthier twist, providing healthy fats and a different flavor profile.
Q2: What if I don’t have sun-dried tomatoes packed in oil? Can I still use dry sun-dried tomatoes?
A: Yes, you can certainly use dry sun-dried tomatoes. However, they are significantly drier and chewier, so you’ll need to rehydrate them first. Soak the dry sun-dried tomatoes in hot water for about 15-20 minutes, or until they become soft and pliable. Drain them well and then chop them before adding them to the salad. Consider adding a touch more olive oil to the dressing to compensate for the oil that would have come from the sun-dried tomatoes packed in oil.
Q3: I’m allergic to mustard. What can I substitute for Dijon mustard in the dressing?
A: If you’re allergic to mustard, you can substitute it with a small amount of horseradish or wasabi paste. Start with a tiny amount (about 1/8 teaspoon) and taste, adding more as needed to achieve the desired level of tang and spice. Alternatively, you can use a small amount of balsamic vinegar or white wine vinegar to add some acidity to the dressing. Be careful not to add too much, as it could overpower the other flavors.
Q4: How long does this chicken salad last in the refrigerator?
A: This Sun-Dried Tomato Chicken Salad will typically last for up to 3 days in the refrigerator, as long as it’s stored properly in an airtight container. After 3 days, the texture and flavor may start to deteriorate, and it’s best to discard it to avoid any potential foodborne illness. Ensure the salad is chilled promptly after making it and kept at a safe temperature (below 40°F or 4°C) at all times.
Q5: Can I freeze this chicken salad?
A: Freezing this chicken salad is not recommended, as the mayonnaise in the dressing can separate and become watery upon thawing, resulting in a less desirable texture. Additionally, ingredients like green onions and feta cheese may also change in texture when frozen and thawed. For the best results, it’s best to make this salad fresh and consume it within a few days.
