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Sun-Dried Tomato Chicken Salad

A creamy, savory twist on classic chicken salad featuring intense sun-dried tomatoes, crunchy celery, and fresh basil served on toasted sourdough.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 Sandwiches
Course: Dinner, Lunch
Cuisine: American, Italian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad Base
  • 3 cups cooked chicken shredded (rotisserie works best)
  • 0.75 cup sun-dried tomatoes packed in oil, drained and chopped
  • 2 stalks celery finely diced
  • 0.25 cup red onion finely minced
  • 2 tbsp fresh basil chopped
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup Greek yogurt plain
  • 1 tbsp oil from sun-dried tomatoes
  • 1 tsp lemon juice
  • 0.5 tsp garlic powder
  • 1 pinch salt and pepper to taste
Assembly
  • 8 slices sourdough bread
  • 4 slices fresh mozzarella
  • 2 tbsp butter for toasting bread

Equipment

  • Large mixing bowl
  • Chef's Knife
  • Cutting board
  • Skillet or Pan

Method
 

  1. Prepare the chicken by shredding it into bite-sized pieces. If using rotisserie, discard skin and bones.
  2. Finely chop the celery, red onion, basil, and sun-dried tomatoes.
  3. In a large bowl, whisk together mayonnaise, Greek yogurt, reserved sun-dried tomato oil, lemon juice, garlic powder, salt, and pepper.
  4. Add the chicken and chopped vegetables to the dressing. Mix well until combined and creamy.
  5. Butter one side of each slice of bread. Heat a skillet over medium heat and toast bread butter-side down until golden.
  6. Assemble sandwiches by placing a slice of mozzarella and a generous scoop of chicken salad between slices.
  7. Slice in half and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.