Sun Dried Tomato Chicken Salad (Printable)

Protein-packed Mediterranean bowl with tender chicken, sun-dried tomatoes, and fresh vegetables in balsamic dressing

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
04 - 1/2 cup cucumber, diced
05 - 1/4 cup red onion, thinly sliced
06 - 4 cups mixed salad greens (arugula, spinach, or romaine)

→ Dairy

07 - 1/3 cup feta cheese, crumbled

→ Nuts

08 - 1/4 cup toasted pine nuts or slivered almonds (optional)

→ Dressing

09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons sun-dried tomato oil (from jar)
11 - 1 tablespoon balsamic vinegar
12 - 1 clove garlic, minced
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a small bowl, whisk together the olive oil, sun-dried tomato oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper until fully emulsified. Set aside.
02 - In a large salad bowl, combine the mixed greens, shredded chicken, cherry tomatoes, sun-dried tomatoes, cucumber, and red onion.
03 - Drizzle the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
04 - Scatter crumbled feta cheese and toasted pine nuts or slivered almonds over the top if desired.
05 - Serve immediately, or cover and refrigerate for up to 2 hours before serving for a chilled preparation.

# Expert Suggestions:

01 -
  • The dressing uses oil straight from the sun dried tomato jar, which means you get double the tangy, concentrated tomato flavor without any extra effort.
  • It comes together in about twenty minutes and works beautifully with rotisserie chicken, so it is a genuine weeknight hero.
02 -
  • Do not skip toasting the nuts, because raw pine nuts taste like nothing and toasted ones taste like a completely different, wonderful ingredient.
  • If you use store bought dressing instead of making your own, the whole salad shifts from memorable to mediocre, and that tiny extra effort is what makes the difference.
03 -
  • Save a few spoonfuls of the sun dried tomato oil and drizzle it over roasted vegetables later in the week, because that infused oil is a secret weapon you should never waste.
  • Let the dressing sit for at least ten minutes before using it so the raw garlic mellows and the flavors marry into something much more complex.

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