Ingredients
Salad
- 2 cups shredded chicken
- ½ cup sun dried tomatoes in oil, drained & chopped
- 2 celery stalks, diced
- ¼ cup red onion, finely diced
Dressing
- 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. Set this mixture aside while you prepare the dressing.
- 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 well blended.
- Toss. Pour the prepared dressing over the chicken and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
- Serve. Serve the chicken salad immediately with your favorite crackers or use it as a delicious filling for sandwiches. It can also be chilled for up to a day if preferred.
Notes
- This salad can be stored covered in the refrigerator for up to 2 days for best freshness.
- For a dairy-free option, substitute the Greek yogurt with a dairy-free yogurt and use a vegan mayonnaise.
- Add chopped nuts like walnuts or pecans for extra crunch.
- If sun-dried tomatoes packed in oil are unavailable, rehydrate dry sun-dried tomatoes in warm water for 10 minutes, then drain well.
- Adjust seasoning to taste, especially salt and lemon juice, depending on preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
