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Sun-Dried Tomato Chicken Salad

A creamy, savory chicken salad packed with sun-dried tomatoes, fresh basil, and crunchy celery. Perfect for melts, sandwiches, or lettuce wraps.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Italian-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 cups cooked chicken shredded (rotisserie works best)
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 2 stalks celery finely diced
  • 0.25 cup red onion finely minced
  • 0.25 cup fresh basil chopped
Dressing
  • 0.5 cup mayonnaise
  • 2 tbsp Greek yogurt plain (optional)
  • 1 tsp lemon juice
  • 0.5 tsp garlic powder
  • 1 pinch salt and pepper to taste
For Sandwich Assembly
  • 8 slices sourdough bread
  • 4 slices fresh mozzarella cheese
  • 2 tbsp butter softened, for toasting

Equipment

  • Large Mixing Bowl
  • Chef's Knife
  • Cutting Board
  • Skillet or Panini Press

Method
 

  1. Place the shredded chicken in a large mixing bowl.
  2. Add the diced celery, minced red onion, chopped sun-dried tomatoes, and fresh basil to the chicken.
  3. In a small bowl, whisk together mayonnaise, yogurt (if using), lemon juice, garlic powder, salt, and pepper.
  4. Pour the dressing over the chicken mixture and toss until well combined and coated.
  5. To assemble the melt: Butter one side of each bread slice.
  6. Place bread butter-side down in a skillet over medium heat. Top with chicken salad and a slice of mozzarella.
  7. Top with the second slice of bread (butter-side out) and cook until golden brown on the bottom.
  8. Flip carefully and cook the other side until golden and cheese is melted. Serve warm.

Notes

Store leftover salad in an airtight container in the fridge for up to 4 days.