Sun Dried Tomato Chicken Salad (Printable View)
Protein-packed Mediterranean salad with tender chicken, sun-dried tomatoes, fresh vegetables, and tangy feta cheese.
# What You Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
04 - 1/2 cup cucumber, diced
05 - 1/4 cup red onion, thinly sliced
06 - 4 cups mixed salad greens (arugula, spinach, or romaine)
→ Dairy
07 - 1/3 cup feta cheese, crumbled
→ Nuts
08 - 1/4 cup toasted pine nuts or slivered almonds (optional)
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons sun-dried tomato oil (from the jar)
11 - 1 tablespoon balsamic vinegar
12 - 1 clove garlic, minced
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - In a small bowl, whisk together the extra virgin olive oil, sun-dried tomato oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper until fully emulsified. Set aside.
02 - In a large salad bowl, layer the mixed greens, shredded chicken, halved cherry tomatoes, sliced sun-dried tomatoes, diced cucumber, and thinly sliced red onion.
03 - Drizzle the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
04 - Sprinkle crumbled feta cheese and toasted pine nuts or slivered almonds over the top if desired.
05 - Serve immediately at room temperature, or cover and refrigerate for up to 2 hours before serving for a chilled option.
# Expert Advice:
01 -
- The dressing uses oil straight from the sun dried tomato jar, so you get double the tangy depth with zero extra effort.
- It comes together in about half an hour and actually tastes better after sitting in the fridge for a bit, making it a dream for meal prep.
02 -
- Do not skip draining the sun dried tomatoes, because excess oil will make the dressing greasy and throw off the balance.
- Adding the feta at the very end instead of tossing it in early keeps those satisfying little pockets of salt intact throughout the salad.
03 -
- Toast the pine nuts in a dry skillet over low heat and watch them like a hawk, because they go from golden to burnt in seconds.
- Shred the chicken while it is still slightly warm and it will absorb the dressing more readily than cold meat ever could.