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A close-up of a creamy sun dried tomato chicken salad with fresh herbs, served in a white bowl on a bed of lettuce.

Mediterranean Sun-Dried Tomato Chicken Salad

This vibrant chicken salad combines tender shredded chicken with savory sun-dried tomatoes, fresh herbs, crisp celery, and a creamy, tangy dressing. Perfect for sandwiches, wraps, or as a light lunch.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Breasts
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Garlic Powder
For the Salad
  • 1/2 cup Sun-Dried Tomatoes oil-packed, drained and finely chopped
  • 1/2 cup Celery finely diced
  • 1/4 cup Red Onion finely diced
  • 2 tbsp Fresh Parsley chopped
  • 1 tbsp Fresh Basil chopped
For the Dressing
  • 1/2 cup Mayonnaise or Greek yogurt for a lighter option
  • 2 tbsp Lemon Juice freshly squeezed
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Black Pepper
  • Pinch Red Pepper Flakes optional, for a slight kick
  • To taste Salt

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Small Bowl

Method
 

Cook the Chicken
  1. Pat chicken breasts dry with paper towels. Drizzle with 1 tablespoon olive oil and season evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
  2. Preheat your air fryer to 375°F (190°C). Place the seasoned chicken breasts in a single layer in the air fryer basket.
  3. Cook for 15-18 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C). Cooking time may vary based on chicken thickness. Once cooked, remove from air fryer and let rest for 5-10 minutes.
  4. Once slightly cooled, shred the chicken using two forks or dice it into small cubes. Set aside in a large mixing bowl.
Prepare the Salad Components
  1. While the chicken cools, prepare the vegetables and herbs. Finely chop the drained sun-dried tomatoes, celery, red onion, fresh parsley, and fresh basil.
  2. Add the chopped sun-dried tomatoes, celery, red onion, parsley, and basil to the bowl with the shredded chicken.
Make the Dressing
  1. In a small separate bowl, whisk together the mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, dried oregano, 1/4 tsp black pepper, and optional red pepper flakes. Taste and add salt as needed.
Combine and Serve
  1. Pour the dressing over the chicken and vegetable mixture in the large bowl. Mix well to ensure all ingredients are evenly coated.
  2. For best flavor, cover and refrigerate the Sun-Dried Tomato Chicken Salad for at least 30 minutes before serving, allowing the flavors to meld. Serve chilled on bread, lettuce cups, crackers, or as a side dish.

Notes

For a leaner option, substitute half or all of the mayonnaise with plain Greek yogurt. Adjust the amount of lemon juice and mustard to your taste. This chicken salad keeps well in an airtight container in the refrigerator for up to 3-4 days.