Sun Dried Tomato Chicken Salad

My kitchen windowsill caught the last of the afternoon light, and I stood there with a jar of sun dried tomatoes in one hand wondering why I had never thought to build an entire salad around them. The oil from that jar is pure liquid gold, and once I drizzled it into a vinaigrette, everything changed. This salad came together on a Tuesday when leftovers felt uninspiring and I needed something bright. Twenty minutes later, I was eating the best lunch I had made all week.

I brought this to a backyard potluck thinking it would be a humble contribution, and it disappeared before the pasta salad next to it got a single scoop. My neighbor Linda pulled me aside and asked for the recipe, which is honestly the highest compliment I know. Now it shows up at every gathering between May and September.

Ingredients

• Cooked chicken breast (2 cups, shredded or diced): Rotisserie chicken saves the day here, but leftover grilled breast adds a smoky note worth trying.
• Cherry tomatoes (1 cup, halved): Their juicy pop balances the chewier sun dried ones perfectly.
• Sun dried tomatoes in oil (1/2 cup, drained and sliced): The heart of this recipe, so buy a brand you genuinely enjoy snacking on.
• Cucumber (1/2 cup, diced): English cucumbers work best because you skip the seeding step.
• Red onion (1/4 cup, finely sliced): Soak the slices in cold water for five minutes to tame the bite.
• Mixed salad greens (4 cups): A peppery arugula and spinach blend is my favorite base.
• Feta cheese (1/3 cup, crumbled): Block feta crumbled by hand melts into the dressing better than pre crumbled.
• Toasted pine nuts or slivered almonds (1/4 cup, optional): Toast them in a dry pan and watch closely because they go from golden to burnt in seconds.
• Extra virgin olive oil (3 tbsp): A fruity, good quality oil makes a noticeable difference here.
• Sun dried tomato oil (2 tbsp): Scooped straight from the jar, this is the secret weapon.
• Balsamic vinegar (1 tbsp): Just enough sweetness to round out the tang.
• Garlic (1 clove, minced): One clove is plenty since the sun dried tomatoes already pack savory depth.
• Dijon mustard (1 tsp): Acts as the emulsifier so your dressing stays blended.
• Salt and black pepper: Season at the end because feta and the tomato oil already bring salt.

Instructions

Whisk the dressing:

In a small bowl, combine the olive oil, sun dried tomato oil, balsamic vinegar, minced garlic, and Dijon mustard, then whisk vigorously until the mixture turns creamy and unified. Give it a taste and add salt and pepper as needed.

Build the salad:

Pile the greens into a large bowl and scatter the chicken, cherry tomatoes, sun dried tomatoes, cucumber, and red onion on top. Toss everything gently with your hands or tongs so the greens do not bruise.

Dress and toss:

Pour the vinaigrette over the salad and fold it through with care, making sure every leaf gets a light coating without drowning the delicate vegetables.

Add the finishing touches:

Sprinkle crumbled feta and toasted pine nuts across the surface and serve right away while the greens are still perky.

Serve or chill:

Eat immediately for the freshest texture, or cover and refrigerate up to two hours if you are prepping ahead.

Save to Pinterest

One evening I packed this salad into a mason jar and ate it on the porch while the cicadas sang, and it tasted like summer distilled into a meal. Food does not need to be complicated to become a memory worth keeping.

What to Serve Alongside

A crusty gluten free roll or a cup of roasted tomato soup turns this into a proper dinner without much effort. I have also served it alongside grilled pita bread brushed with olive oil, and the combination is something I crave year round. A chilled glass of Sauvignon Blanc or a tall iced tea with lemon fits right in.

Making It Your Own

Swap feta for goat cheese if you want something creamier, or toss in fresh basil leaves and parsley for a garden herb upgrade. Shaved Parmesan works in a pinch, and Kalamata olives add a briny punch that regular olives cannot match. One friend adds capers and swears by it, so I will let you be the judge.

Storage and Leftovers

Keep leftover dressed salad in an airtight container in the refrigerator and eat it within a day for the best texture. If you are meal prepping, store the dressing separately and combine right before eating.

• Undressed components stay fresh for up to three days.
• The dressing keeps in a jar for a full week.
• Always give leftover dressing a good shake before pouring.

Save to Pinterest

This salad is proof that a handful of humble ingredients can surprise you when treated with a little care. Make it once and it will earn a permanent spot in your rotation.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the dressing and chop vegetables up to 24 hours in advance. Store separately in the refrigerator and toss just before serving to maintain crispness.

→ What's the best way to cook the chicken?

Grilled, baked, or poached chicken breasts work beautifully. For convenience, use a rotisserie chicken or leftover cooked chicken - just shred or dice before adding.

→ How can I make this dairy-free?

Simply omit the feta cheese or replace it with dairy-free alternatives like nutritional yeast, avocado slices, or extra olives for that salty, savory element.

→ Can I use different greens?

Absolutely. Spinach, kale, arugula, mixed spring greens, or even romaine lettuce work well. Choose sturdy greens if planning to store leftovers.

→ How long does the dressing keep?

The homemade dressing stays fresh in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and whisk well before using.

→ What can I substitute for pine nuts?

Slivered almonds, walnuts, pecans, or pumpkin seeds all provide excellent crunch. For nut-free versions, try sunflower seeds or omit entirely.