Sun-Dried Tomato Chicken Salad

A fresh take on a classic lunch staple: tangy sun-dried tomato and capers with a light mayo based chicken salad!

Sun dried tomato chicken salad in a wrapSun Dried Tomato Chicken Salad

If it’s not broke, don’t fix it and chicken salad for meal prep is a recipe that sure isn’t broke. We’ve made it a few times here on LCK, but this time we’re making it with an Italian-esque makeover: a mayo based chicken salad with sun-dried tomatoes, capers, parsley and white wine vinegar. It’s salty, tangy and really delicious.

As with all chicken salad, it’s easiest to use either leftover chicken or grab a rotisserie chicken. If doing it this way, this meal prep takes about 5 minutes! If you’re using a rotisserie chicken you can either double up on this recipe since it only calls for 2 cups of chicken, or use the remainder of the chicken for a dish such as Buffalo Chicken Dip, Loaded Paleo Nachos, or Chicken Soup. If you want to make the chicken fresh, you can make shredded chicken in the Instant Pot or slow cooker!

Chicken salad sun dried tomatoes in a bowl

Ingredients for this Sun Dried Tomato Chicken Salad:

  • shredded chicken (make fresh or better yet use leftover or a rotisserie chicken)
  • mayo (we love avocado oil mayo for healthy fats)
  • sun-dried tomatoes packed in oil
  • capers
  • parsley
  • green onion
  • white wine vinegar (or lemon juice)
  • salt and pepper

Wrapping up chicken salad

Ways to Use Chicken Salad:

  • Make it classic with a sandwich! Add baby spinach and avocado if you’re feeling fancy.
  • Wrap it up! There are luckily now a lot of gluten-free wraps, or you could try using a gluten free tortilla, like Siete brands.
  • Serve it over a bed of lettuce. Any lettuce would work here ranging from a classic romaine to a baby kale or spinach.
  • Or wrap it up with lettuce! Check out our post all about making Lettuce Wraps.
  • Put it in an avocado! This flavor combo will be pretty awesome.
  • Serve it with crunchy crackers. There are lots of gluten-free brands, and also some seed based or cheese crackers for low carb.
  • Stuff it in a scooped out cucumber. Scoop the seeds out of the cucumber and stuff in the chicken salad! We’d recommend a traditional cucumber here, which tend to be larger than the European or greenhouse cucumbers.
  • Or just eat it! It’s that good.

How many days can you keep homemade chicken salad?

Homemade chicken salad stays good for 3 to 5 days in the refrigerator!

Sun dried tomato chicken sandwich

Like this chicken salad recipe, check out these others:

Sun-dried Tomato Chicken Salad

Prep Time 00:05 Cook Time 00:00 Inactive Time 00:00 Total Time 05:00 Serves 2

Ingredients

  • 2 cups cooked chicken, shredded
  • 1/3 cup organic mayonnaise (homemade or store-bought), add more as needed
  • ⅓ cup sun-dried tomato packed in olive oil, drained and chopped fine
  • 2 tablespoon parsley
  • 2 tablespoons capers
  • 2 green onion
  • 2 teaspoons white wine vinegar, or lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions

  1. Add all ingredients to a medium bowl. Stir to combine. Taste and adjust seasoning.
  2. Store in a container and use for up to 5 days.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)

This two-ingredient Salsa Chicken recipe is made in the Instant Pot or Slow Cooker and is the perfect, easy meal prep recipe. It’s simple, fast, and makes the perfect shredded chicken to put on top of salads, in tacos, in burrito bowls, and so much more!

Instant Pot Shredded Salsa Chicken - Lexi's Clean KitchenTwo-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)

If you love my shredded all-purpose chicken, you will love this easy salsa chicken. I use it in my freezer burritos, on top of salads, and on burrito bowls- to name a few! Use green salsa verde or your favorite red salsa for the easiest shredded chicken recipe ever! Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen Shred with two forks and get ready to devour! Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

How do you cook chicken to be shredded?

Use the slow cooker or the pressure cooker to make the best, and easiest shredded chicken! 

Watch the video here: 

Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

How do you make shredded chicken for burritos?

I love using the slow cooker or the Instant Pot, but you can also poach your chicken on the stove-top! All three directions are below!  Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

The perfect meal prep addition that is so simple to prepare!

If you like this shredded salsa chicken recipe, try these other recipes:

Shredded Salsa Chicken (Instant Pot)

Cook Time 20 minutes Total Time 0:20

Ingredients

Directions

  1. Place chicken in the insert of your pressure cooker.
    Season with salt and pepper.
    Set to manual 20 minutes on high pressure.
    Quick release, then once the valve has gone down, remove chicken and shred with two forks.

Recipe Notes

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Healthy Buffalo Chicken Dip

This Healthy Buffalo Chicken Dip takes all the flavor of the your favorite hearty appetizer, but lightened up! Shredded chicken, buffalo sauce and veggies, this dip could also be served as main dish! It’s gluten-free and optionally dairy-free, as well.

Healthy buffalo chicken dipHealthy Buffalo Chicken Dip

You guys… this Buffalo Chicken Dip is my new obsession. It’s lighter and cleaner than your typical buff chicken dip but is SO hearty and delicious. We like to serve it at game day parties, but also as a main dish! Serve with chips and cut up veggies. I promise you’re going to love it!

Light Buffalo Chicken Dip

Ingredients for Healthy Buffalo Chicken Dip

  • Shredded Chicken
  • Spinach (got to sneak in those veggies!
  • Onion
  • Mayo (homemade or store-bought)
  • Hot Sauce (I like Frank’s)
  • Garlic Powder
  • Onion Powder
  • Dried Parsley
  • Dried Dill
  • Salt and Pepper
  • Cheddar Cheese (optional)

What to Serve with Buffalo Chicken Dip

I like to serve mine with a lot of cut up veggies! Some great choices are cucumbers, carrots, celery sticks, bell peppers. In addition to the veggies serve it with tortilla chips and crackers.

Healthy buffalo chicken dip.

If you like this buffalo recipe, check out these others:

Buffalo Chicken Dip
Serves 4
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingredients
  1. 1 tablespoon avocado oil
  2. 2 cups spinach
  3. 1 onion, diced
  4. 3 cups shredded cooked chicken
  5. 1/2 cup mayo (homemade or store-bought)
  6. 1/2 cup hot sauce
  7. 1 teaspoon garlic granules/powder
  8. 1/2 teaspoon onion powder
  9. 1/2 teaspoon black pepper
  10. 1/2 teaspoon dried parsley
  11. 1/4 teaspoon dill
  12. Pinch fine sea salt
  13. 1 cup shredded cheddar cheese (local whenever possible), divided
  14. Chopped scallions, for garnish
Serve with
  1. Carrots
  2. Celery Stalks
  3. Veggies of choice
  4. Crackers
Instructions
  1. Preheat oven to 350°F.
  2. 1. In a small skillet heat 1 tablespoon of avocado oil and sauté onion for 2 minutes. Add spinach and sauté until wilted. Place in a bowl with shredded chicken in a bowl and set aside.
  3. In a small bowl, whisk together mayo, hot sauce, garlic granules, onion powder, parsley, dill, salt.
  4. Add mayo mixture to the chicken mixture and toss to combine. Add in 1/2 cup shredded cheddar cheese.
  5. In a baking dish add chicken mixture. Top with remaining 1/2 cup shredded cheddar cheese.
  6. Bake for 30 minutes until cheese is bubbling. Serve hot.
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