Sun-Dried Tomato Chicken Salad

Name: Sun-Dried Tomato Chicken Salad with Homemade Dressing
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 2 cloves garlic; 1/4 cup sun-dried tomatoes in oil; 1 tbsp oil from sun-dried tomatoes; 1 tbsp tomato paste; 1 tsp dried oregano; 3-4 fresh basil stems; 1 tsp Dijon mustard; 2 tbsp mayonnaise; 3 cups cooked chicken, chopped or shredded; 1/4 cup sun-dried tomatoes, chopped; 1 small shallot, finely chopped; 1 celery stalk, finely chopped; 1/4 cup fresh basil, chopped; Brioche buns, for serving; Potato chips, for serving

This sun-dried tomato chicken salad features a creamy, herb-forward dressing made with sun-dried tomatoes, garlic, and fresh basil. It works equally well as a sandwich filling or vegetable dip.

🌍American 🏷️Chicken salad 🏷️Sandwich 🏷️Sun-dried tomato 🏷️Creamy Easy recipe

🏷️

🏷️Lunch

-0:00

carolinagelenonTikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by carolinagelen

-0:00

carolinagelenonTikTok

Ingredients

2 tbsp extra virgin olive oil
2 cloves garlic
1/4 cup sun-dried tomatoes in oil
1 tbsp oil from sun-dried tomatoes
1 tbsp tomato paste
1 tsp dried oregano
3-4 fresh basil stems
1 tsp Dijon mustard
2 tbsp mayonnaise
3 cups cooked chicken, chopped or shredded
1/4 cup sun-dried tomatoes, chopped
1 small shallot, finely chopped
1 celery stalk, finely chopped
1/4 cup fresh basil, chopped
Brioche buns, for servingoptional
Potato chips, for servingoptional

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Instructions

1
To make the dressing, combine extra virgin olive oil, garlic, sun-dried tomatoes in oil, tomato paste, dried oregano, basil stems, Dijon mustard, and mayonnaise in a tall container or beaker.
2
Using an immersion blender, blend the dressing ingredients until smooth and creamy.
3
In a large mixing bowl, combine the chopped cooked chicken, chopped sun-dried tomatoes, finely chopped shallot, finely chopped celery, and chopped fresh basil.
4
Pour the prepared sun-dried tomato dressing over the chicken mixture.
5
Mix everything together until all ingredients are evenly coated in the dressing.
6
Serve the chicken salad on brioche buns, topped with potato chips for extra crunch, or enjoy with crackers.

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Tips & Notes

Pro tips

Use sun-dried tomatoes packed in oil for maximum flavor; reserve 1 tablespoon of that oil to blend into the dressing for richness.
Finely mince shallots and garlic to avoid overpowering bites—they should season the salad, not dominate it.
Tear fresh basil by hand rather than chopping to prevent bruising and preserve its aromatic oils.
Taste the dressing before mixing with chicken; adjust mustard, oregano, or salt to your preference since cooked chicken is neutral.

Substitutions

Sun-dried tomatoes → roasted red peppers (1/4 cup, slightly sweeter and softer texture)
Fresh basil → fresh tarragon or chives (1 teaspoon dried oregano if using dried herbs instead)
Dijon mustard → whole grain mustard (adds texture but use same amount)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving; add a splash of olive oil if the salad has dried out.

Common Questions

Can I make this chicken salad ahead of time?

Yes. Mix the dressing and chicken up to 2 days ahead and store in an airtight container in the refrigerator. Add fresh basil just before serving to preserve its flavor.

What type of cooked chicken works best?

Rotisserie chicken, poached, or roasted chicken all work well. Shred or chop it into bite-sized pieces for even distribution of dressing.

Can I use fresh tomatoes instead of sun-dried?

Sun-dried tomatoes provide concentrated flavor and texture that fresh tomatoes can't replicate. For a lighter version, reduce sun-dried tomatoes to 3 tablespoons and add 2 tablespoons fresh tomato paste.

Is this recipe gluten-free?

The salad itself is gluten-free. Use gluten-free bread or serve over lettuce if making sandwiches.

How do I adjust the texture?

For a chunkier salad, chop chicken and vegetables larger. For a smoother consistency, mince the basil and shallots finely or pulse them in a food processor.