Sun Dried Tomato Chicken Salad

My neighbor Lisa brought over a jar of sun dried tomatoes last summer, and I stood in my kitchen eating them straight from the oil with a fork until I realized I should probably make an actual meal with them. That jar ended up being the inspiration for a salad that now shows up at least twice a month on my table, rain or shine.

I once made this for a picnic at the park and forgot to pack forks, so my friends and I ended up eating it stuffed into pita pockets, which honestly might be the best way to serve it.

Ingredients

• 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, but leftover grilled chicken adds a lovely smoky note.
• 1 cup cherry tomatoes, halved: They burst with sweetness and balance the intense sun dried tomatoes beautifully.
• 1/2 cup sun dried tomatoes in oil, drained and sliced: The oil they sit in becomes your secret weapon for the dressing.
• 1/2 cup cucumber, diced: Adds a cool, refreshing crunch that keeps every bite interesting.
• 1/4 cup red onion, finely sliced: Soak the slices in cold water for five minutes if you find raw onion too sharp.
• 4 cups mixed salad greens: A mix of arugula and romaine gives you both peppery bite and sturdy crunch.
• 1/3 cup feta cheese, crumbled: The salty, creamy crumbles tie everything together like edible confetti.
• 1/4 cup toasted pine nuts or slivered almonds: Entirely optional, but the buttery toastiness they add is worth the extra step.
• 3 tbsp extra virgin olive oil: Use a good quality one since it forms the base of your dressing.
• 2 tbsp sun dried tomato oil: Scoop it straight from the jar for that rich, concentrated flavor.
• 1 tbsp balsamic vinegar: Just enough acidity to brighten the whole bowl.
• 1 clove garlic, minced: One clove is plenty since raw garlic can quickly take over a delicate salad.
• 1 tsp Dijon mustard: Acts as the emulsifier that keeps your dressing from separating.
• Salt and freshly ground black pepper: Season to taste, keeping in mind the feta already brings saltiness.

Instructions

Whisk the dressing together:

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

Build the salad base:

Pile the mixed greens into a large bowl and scatter the chicken, cherry tomatoes, sun dried tomatoes, cucumber, and red onion over the top. Toss everything with your hands or tongs so the colors distribute evenly.

Dress and toss gently:

Pour the dressing over the salad and fold it in slowly, coating every leaf and morsel without bruising the greens. Take a moment to taste a leaf and adjust the seasoning if needed.

Add the finishing touches:

Scatter the crumbled feta and toasted pine nuts or almonds across the top. Serve right away while the greens are still perky and the nuts are warm.

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The evening I realized this salad had become a staple was when my teenager, who normally treats greens as a personal offense, asked if there were seconds.

Variations Worth Trying

Swap the chicken for a can of drained chickpeas and suddenly you have a filling vegetarian version that tastes completely different but equally satisfying. Fresh basil leaves torn over the top at the last second add a summery sweetness that pairs perfectly with the tangy tomatoes.

Pairing Ideas

A glass of crisp Sauvignon Blanc alongside this salad on a warm evening feels like sitting at a table somewhere along the Mediterranean coast. Iced tea with a wedge of lemon works just as beautifully for a weekday lunch.

Storing and Make Ahead Tips

You can prep all the components separately and keep them in the fridge for up to three days, which makes assembling lunch almost effortless. Store the dressing in its own jar and shake it right before pouring.

• Keep the greens in a container lined with a paper towel to absorb excess moisture.
• Store the sun dried tomatoes and feta in separate small containers so flavors do not bleed together.
• Always dress only the portion you plan to eat immediately.

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Keep this recipe in your back pocket for those days when you want something vibrant and satisfying without spending an hour at the stove. It never lets me down.

Recipe FAQs

→ Can I use rotisserie chicken?

Yes, rotisserie or grilled chicken works perfectly and saves time. Simply shred or dice about 2 cups of meat.

→ How long does this salad keep?

Best served within 2 hours of dressing. For meal prep, store dressing separately and toss just before eating to maintain crispness.

→ What can substitute sun-dried tomatoes?

Roasted red peppers or additional cherry tomatoes work well, though you'll lose the intense concentrated tomato flavor.

→ Is this salad dairy-free?

Simply omit the feta cheese for a dairy-free version. The dressing and remaining ingredients are naturally dairy-free.

→ Can I make it nut-free?

Absolutely. Skip the pine nuts or almonds entirely—the salad remains satisfying without them.