Sun Dried Tomato Chicken Salad (Printer-Friendly)
Protein-packed Mediterranean bowl with tender chicken, tangy sun-dried tomatoes, and crisp vegetables in a zesty balsamic dressing.
# What You’ll Need:
→ Protein
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
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons sun-dried tomato oil (reserved 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 extra virgin olive oil, reserved 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, halved cherry tomatoes, sliced sun-dried tomatoes, diced cucumber, and thinly sliced red onion.
03 - Drizzle the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
04 - Scatter the crumbled feta cheese and toasted pine nuts or slivered almonds over the top of the salad.
05 - Serve immediately at room temperature, or cover and refrigerate for up to 2 hours before serving for a chilled presentation.
# Helpful Hints:
01 -
- The dressing uses the oil straight from the sun dried tomato jar, which means zero waste and double the tangy depth.
- It scales effortlessly from a solo lunch to a crowd friendly side dish without any cooking required if you start with leftover or rotisserie chicken.
02 -
- If you dress the salad and let it sit longer than two hours, the greens will wilt into a soggy mess and the cucumbers release water.
- Always taste the sun dried tomato oil before using it, because some jars are seasoned with herbs or chili that change the flavor profile of the whole dish.
03 -
- Save the remaining oil from the sun dried tomato jar in the fridge and use it to roast vegetables or drizzle over soup for an instant flavor boost.
- Toasting nuts in a dry skillet over medium heat for two to three minutes unlocks a warmth and crunch that raw nuts simply cannot deliver.