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Healthy Chicken Salad with Sun‑Dried Tomatoes

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Servings: 4

Ingredients

  • 2 cups cooked chicken breast
  • 1/2 cup sun-dried tomatoes in extra virgin olive oil
  • 2 celery stalks diced
  • 1/4 cup red onion diced
  • 1/4 cup cucumber diced
  • 1/4 cup basil chopped
  • 2 tbsp grated parmesan cheese
  • 1/2 cup plain greek yogurt
  • 3 tbsp avocado oil mayonnaise
  • 1 tbsp sun-dried tomato oil from drained above
  • 1 tbsp lemon juice
  • 1 garlic clove minced
  • salt & pepper

Optional additional add-ins

  • toasted pine nuts or walnuts for more crunch
  • red pepper flakes for a kick of heat

Instructions

  • Cook your chicken, or use leftovers / rotisserie chicken
  • For easy shredded chicken: heat skillet with olive oil and place chicken with seasoning on the skillet for 5 minutes
  • Flip the chicken and add 3/4 cup chicken bone broth. Cover and cook 7-8 minutes
  • Place in stand mixer and turn on low for roughly 15 seconds until shredded, and set aside
  • Make dressing by mixing together greek yogurt, mayo, basil, lemon juice, sun-dried tomato oil, and salt & pepper
  • Add chicken, celery, onion, cucumber, sun-dried tomatoes, and parmasean in a large bowl
  • Add dressing and toss to combine
  • Serve on a sandwich, with crackers, or lettuce boats.
  • Store leftovers in an air tight container in the fridge