Sun Dried Tomato Chicken Salad

My friend Elena brought a version of this salad to a rooftop potluck three summers ago, and I spent the entire evening going back for forkfuls until I finally admitted I needed the recipe. The sun dried tomatoes were the hook, those chewy, intensely savory bites tucked between crisp greens and cool cucumber. I have been tweaking it ever since, mostly because I cannot stop myself from adding extra of everything. It has become my warm weather answer to what is for lunch.

I started making a double batch on Sunday afternoons so I could pack it for work throughout the week, and even day three it holds up beautifully if you keep the dressing separate.

Ingredients

• Cooked chicken breast (2 cups, shredded or diced): Rotisserie chicken is the move here unless you have leftover grilled, which adds a lovely smoky edge.
• Cherry tomatoes (1 cup, halved): Their sweetness and pop of juice balance the tang of the sun dried tomatoes perfectly.
• Sun dried tomatoes in oil (1/2 cup, drained and sliced): These are the soul of the salad, so buy a brand you would eat straight from the jar.
• Cucumber (1/2 cup, diced): A cooling crunch that keeps every bite refreshing.
• Red onion (1/4 cup, finely sliced): Thin cuts matter here so the onion lifts without overwhelming.
• Mixed salad greens (4 cups): Arugula is my favorite base but a blend gives you more texture to play with.
• Feta cheese (1/3 cup, crumbled): Creamy, salty, and completely irreplaceable in this context.
• Toasted pine nuts or slivered almonds (1/4 cup, optional): A handful of either adds a buttery crunch that makes the dish feel finished.
• Extra virgin olive oil (3 tbsp): Good quality oil makes the dressing sing.
• Sun dried tomato oil (2 tbsp): This is the secret weapon, use the oil from the jar.
• Balsamic vinegar (1 tbsp): Just enough to bring gentle acidity without stealing the show.
• Garlic (1 clove, minced): One clove is enough to give the dressing backbone.
• Dijon mustard (1 tsp): Helps emulsify the dressing and adds a subtle heat.
• Salt and pepper: Season to taste, remembering the feta brings salt too.

Instructions

Whisk the dressing:

In a small bowl, combine the olive oil, sun dried tomato oil, balsamic vinegar, minced garlic, Dijon mustard, and a generous pinch of salt and pepper. Whisk until the mixture looks creamy and unified, then set it aside.

Build the salad:

In your largest bowl, pile in the greens, then scatter the chicken, cherry tomatoes, sun dried tomatoes, cucumber, and red onion over the top. Toss with your hands or tongs so everything gets evenly distributed.

Dress and fold:

Drizzle the dressing over the salad and toss gently, taking care not to crush the tomatoes. You want every leaf kissed with that rust colored vinaigrette.

Add the finishing touches:

Scatter the crumbled feta and toasted nuts across the top like confetti. Serve right away while the greens are still perky.

Pin it

One Tuesday I plated this carefully for a photo, and my cat knocked a pine nut off the counter mid shutter, which reminded me that food is better when you stop trying to make it perfect and just eat it.

Making It Your Own

Goat cheese works beautifully if you prefer something tangier than feta, and fresh basil torn over the top at the last second turns this into something that tastes like summer in Italy. I have also tossed in a handful of chickpeas on days when I wanted more heft, and that slight creaminess plays surprisingly well with the vinaigrette.

Serving Suggestions

This salad pairs effortlessly with a glass of chilled Sauvignon Blanc or a tall iced tea with lemon, and honestly it needs nothing else on the table besides good bread for soaking up extra dressing. Cold leftover chicken works fine but if you have just grilled breasts, slice them while still warm and let the heat barely wilt the greens.

Storage and Prep Ahead

You can prep every component separately on Sunday and assemble in five minutes on Wednesday, which is the kind of practical trick that keeps this recipe in heavy rotation. The dressing will keep in a jar for a week, and the chopped vegetables hold up in airtight containers for three days easily.

• Keep the dressing in a small mason jar and shake before pouring.
• Store the chicken separately so it does not make the greens soggy.
• Toast the nuts fresh on the day you serve for the best flavor.

Pin it

This is the kind of recipe that quietly becomes part of your weekly rhythm, reliable and bright and always welcome. Keep a jar of sun dried tomatoes in your pantry and you are never far from a really good lunch.

Common Recipe Questions

→ Can I make this ahead of time?

Yes, you can prepare components up to 2 hours before serving. Store the dressing separately and toss just before serving to keep greens crisp.

→ What's the best chicken to use?

Cooked chicken breast works perfectly. Grilled, rotisserie, or poached chicken all provide excellent flavor and texture for this salad.

→ How long does this keep in the refrigerator?

Best enjoyed fresh within 24 hours. The dressed salad stays good for up to 2 days, though greens may wilt slightly.

→ Can I substitute the feta cheese?

Goat cheese, fresh mozzarella pearls, or shaved Parmesan all work beautifully as alternatives to feta in this Mediterranean-style dish.

→ Is this salad gluten-free?

Naturally gluten-free when using verified gluten-free condiments. Always check labels on mustard and vinegar if you have celiac concerns.