Tender shredded chicken meets tangy sun-dried tomatoes, crisp celery, and red onion in a creamy basil-garlic dressing. Ready in just 15 minutes for sandwiches, pitas, or crackers.
# What You’ll Need:
→ Chicken & Vegetables
01 - 2 cups shredded cooked chicken from rotisserie or poached breast
02 - ½ cup sun-dried tomatoes in oil, drained and chopped
03 - 2 celery stalks, diced
04 - ¼ cup red onion, finely diced
→ Dressing
05 - ⅓ cup plain Greek yogurt
06 - ⅓ cup mayonnaise
07 - ¼ cup fresh basil leaves, finely chopped
08 - 1 garlic clove, minced
09 - 1 tablespoon freshly squeezed lemon juice
10 - ½ teaspoon kosher salt
11 - ¼ teaspoon freshly ground black pepper
# Directions:
01 - In a large mixing bowl, combine the shredded chicken, sun-dried tomatoes, celery, and red onion. Set aside.
02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the chicken and vegetable mixture. Toss thoroughly until everything is evenly coated with the creamy dressing.
04 - Taste the salad and adjust seasoning with additional salt or pepper if needed to suit your preference.
05 - Serve immediately as a sandwich filling, in pita bread, or with your favorite crackers. For enhanced flavor development, refrigerate for 30 minutes before serving if time allows.
