Sun Dried Tomato Chicken Salad

The jar of sun dried tomatoes sat in my pantry for three months before I finally cracked it open on a Tuesday when the fridge offered nothing but leftover chicken and wilted arugula. That desperate lunch turned into the salad I have made more times than I can count, the one friends actually text me about on Sunday mornings. Something about the oil from those tomatoes mingled with balsamic vinegar creates a dressing that tastes like far more effort than whisking for thirty seconds.

I brought this to a potluck once and watched a woman I had never met eat three helpings while telling me about her garden in Portugal. She asked for the recipe on a napkin, and I realized the best dishes are the ones that make strangers act like old friends.

Ingredients

• 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken is the shortcut that turns this from a project into a breeze, but leftover grilled breast holds its own beautifully.
• 1 cup cherry tomatoes, halved: They burst with juiciness and balance the intense chew of the sun dried ones.
• 1/2 cup sun dried tomatoes in oil, drained and sliced: These are the soul of the dish, so buy a brand you would eat straight from the jar.
• 1/2 cup cucumber, diced: Cool crunch that keeps every bite refreshing.
• 1/4 cup red onion, finely sliced: Sharpness matters here, so slice them thin enough that no one gets a overwhelming bite.
• 4 cups mixed salad greens: A blend of arugula, spinach, and romaine gives you both peppery bite and sturdy crunch.
• 1/3 cup feta cheese, crumbled: Salty, creamy, and nonnegotiable in my opinion.
• 1/4 cup toasted pine nuts or slivered almonds: Entirely optional but they add a buttery richness that makes the salad feel complete.
• 3 tbsp extra virgin olive oil: Good oil is the foundation of a dressing that does not need much else.
• 2 tbsp sun dried tomato oil: Spoon it right from the jar, this is where the magic lives.
• 1 tbsp balsamic vinegar: Just enough sweetness to round out the acidity.
• 1 clove garlic, minced: One clove is plenty, it should whisper rather than shout.
• 1 tsp Dijon mustard: The emulsifier that pulls everything together and adds a gentle heat.
• Salt and freshly ground black pepper: Season at the end and taste before serving.

Instructions

Whisk the dressing into existence:

In a small bowl, combine the olive oil, sun dried tomato oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper, then whisk until the mixture looks glossy and unified. Let it sit while you prep everything else so the garlic softens into the liquid.

Build the salad:

Pile the greens into a large bowl and scatter the chicken, cherry tomatoes, sun dried tomatoes, cucumber, and red onion over the top. Toss with your hands or tongs so nothing settles at the bottom.

Dress and fold:

Drizzle the dressing over the salad and toss gently, coating every leaf without bruising the greens. Take a moment to taste a leaf and adjust the salt or pepper before moving on.

Add the finishing touches:

Crumble the feta over the top and sprinkle with toasted pine nuts or almonds if you are using them. Serve right away while the greens are still crisp and proud.

Pin It

There is a particular kind of satisfaction in watching a bowl of this disappear at a backyard table while everyone argues about whether to open another bottle of wine.

What to Serve Alongside

A chunk of crusty bread is never a bad idea for soaking up extra dressing, and a chilled glass of Sauvignon Blanc turns a simple lunch into something worth lingering over.

Smart Swaps and Tweaks

Goat cheese trades places with feta beautifully, and a handful of torn fresh basil or parsley at the very end brightens the whole bowl. I have skipped the nuts entirely when cooking for friends with allergies and never felt like anything was missing.

Keeping It Fresh

Store the dressing separately from the greens if you plan to make it ahead, and the dressed salad will hold in the refrigerator for about a day, though it is never as vibrant as that first hour.

• Keep extra dressing in a sealed jar in the fridge for up to a week.
• Use leftover chicken straight from the fridge, no reheating needed.
• Always taste the dressing before pouring it on, acidity levels vary by vinegar brand.

Pin It

Some recipes earn a permanent spot in your rotation not because they are impressive, but because they make an ordinary Tuesday taste like something worth savoring.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad holds up well for 2-3 hours when dressed and refrigerated. For longer storage, keep the dressing separate and toss just before serving—add nuts at the last minute to maintain crunch.

→ What's the best chicken to use?

Rotisserie chicken works beautifully for convenience. Grilled, poached, or baked chicken breast all deliver excellent results. Simply shred or dice into bite-sized pieces before assembling.

→ How can I adjust the flavors?

Add fresh basil or parsley for brightness, swap feta for goat cheese, or increase sun-dried tomatoes for more intense tang. For extra protein, consider adding chickpeas or white beans.

→ Is this suitable for meal prep?

Absolutely. Portion into containers with dressing on the side. Store components separately for up to 3 days—the greens stay crisp and flavors remain vibrant when tossed before eating.

→ What can I substitute for pine nuts?

Slivered almonds, walnuts, or pecans work wonderfully. For a nut-free version, try sunflower seeds or pumpkin seeds. Omit entirely if preferred—the salad remains satisfying without them.

→ Can I make this dairy-free?

Simply omit the feta or replace with dairy-free alternatives. The salad remains flavorful and satisfying thanks to the protein-rich chicken and tangy sun-dried tomatoes.