Description
A refreshing Sun Dried Tomato Chicken Salad that perfectly balances creamy, tangy, and savory flavors, ideal for picnics and gatherings.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1/2 cup feta cheese, crumbled
- 1 cup fresh baby spinach
- 1/2 cup Greek yogurt (or mayonnaise for creaminess)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: 1/4 cup kalamata olives, pitted and sliced
- Optional: Fresh herbs like basil or parsley for garnish
Instructions
- Prepare your kitchen by gathering all ingredients, ensuring chicken is cooked and shredded.
- Mix the shredded chicken, chopped sun-dried tomatoes, crumbled feta cheese, and fresh baby spinach in a large bowl.
- Whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper in a smaller bowl to make the dressing.
- Pour the dressing over the chicken mixture and gently toss until well coated.
- Transfer the salad to a serving bowl and garnish with fresh herbs before serving.
Notes
For a vegetarian option, substitute chicken with chickpeas or lentils. Add in toasted pine nuts or red pepper flakes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg