Sun-Dried Tomato Chicken Salad
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.
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.
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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.
Using an immersion blender, blend the dressing ingredients until smooth and creamy.
In a large mixing bowl, combine the chopped cooked chicken, chopped sun-dried tomatoes, finely chopped shallot, finely chopped celery, and chopped fresh basil.
Pour the prepared sun-dried tomato dressing over the chicken mixture.
Mix everything together until all ingredients are evenly coated in the dressing.
Serve the chicken salad on brioche buns, topped with potato chips for extra crunch, or enjoy with crackers.
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.
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.
Rotisserie chicken, poached, or roasted chicken all work well. Shred or chop it into bite-sized pieces for even distribution of dressing.
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.
The salad itself is gluten-free. Use gluten-free bread or serve over lettuce if making sandwiches.
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.
