Ingredients
- Cooked Chicken Breast, shredded: 2 cups
- Sun-Dried Tomatoes (oil-packed, drained): 1/2 cup, chopped
- Mayonnaise: 1/2 cup
- Celery: 1/2 cup, diced
- Red Onion: 1/4 cup, finely diced
- Fresh Basil: 2 tablespoons, chopped
- Lemon Juice: 1 tablespoon
- Salt and Pepper: to taste
Instructions
- Step 1: In a large bowl, combine the shredded chicken, chopped sun-dried tomatoes, diced celery, and diced red onion.
- Step 2: Add the mayonnaise, chopped fresh basil, and lemon juice to the bowl.
- Step 3: Gently mix all ingredients together until well combined, being careful not to over-mix the chicken.
- Step 4: Season with salt and pepper to taste.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days – the flavors get even better overnight!
- This salad is best served cold, but if you must "reheat" to room temperature, take it out of the fridge about 30 minutes before serving.
- Serve this delicious chicken salad on croissants for a delightful lunch, or stuff it into avocados for a lighter option.
- For a richer flavor, try using sun-dried tomato pesto instead of plain mayonnaise, adjusting the salt accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American