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- 2 cups cooked chicken breast, shredded - 1/2 cup sun-dried tomatoes, finely chopped - 1/2 cup fresh spinach, roughly torn - 1/4 cup feta cheese, crumbled - 1/4 cup red onion, thinly sliced - 1/4 cup walnuts, lightly toasted and chopped - 3 tablespoons extra virgin olive oil - 2 tablespoons balsamic vinegar - Salt and freshly ground black pepper - Fresh basil leaves, for garnish When measuring ingredients, precision matters. For the chicken, use two cups of cooked chicken breast. This gives you enough protein. The sun-dried tomatoes should be half a cup. They add a rich flavor. Fresh spinach needs to be roughly torn to about half a cup. This adds freshness and color. Use a quarter cup each of feta cheese and red onion. The feta adds creaminess, while the onion gives a nice crunch. For the walnuts, lightly toast them before chopping to enhance their taste. Use three tablespoons of olive oil and two tablespoons of balsamic vinegar for the dressing. Last, season with salt and black pepper to your liking. If you need substitutions, there are many options. You can use rotisserie chicken instead of cooking your own. For a richer taste, try sun-dried tomatoes packed in oil. If you want a different cheese, goat cheese works well. You can swap spinach for arugula or mixed greens if you prefer. Instead of walnuts, try pecans or almonds for a new flavor. If you want a lighter dressing, use lemon juice instead of balsamic vinegar. This keeps the salad bright and fresh. {{ingredient_image_2}} First, gather all your ingredients. You will need cooked chicken, sun-dried tomatoes, fresh spinach, feta cheese, red onion, and walnuts. Make sure to shred the chicken into small pieces. Chop the sun-dried tomatoes finely. Tear the spinach into pieces. Slice the red onion thinly, and chop the walnuts lightly after toasting them. In a large mixing bowl, combine the shredded chicken, chopped sun-dried tomatoes, and torn spinach. Stir gently to mix them well. Then, add the crumbled feta cheese, thinly sliced red onion, and chopped walnuts. Mix everything together evenly. Each bite should have a bit of every ingredient. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar. Mix until it looks smooth and well combined. Once your dressing is ready, drizzle it over the salad mixture. Toss gently to coat all the ingredients with the dressing. Finally, season with salt and freshly ground black pepper to taste. Toss lightly again to spread the seasoning evenly throughout the salad. Let the salad sit for about 10 minutes to let the flavors blend beautifully. Enjoy! To shred chicken, start with warm chicken. It shreds easier when it’s warm. Use two forks to pull apart the meat. You can also use your hands if you prefer. For a quicker method, try a stand mixer. Just place the chicken in the bowl and mix on low speed. This will give you perfectly shredded chicken in seconds. Add extra flavor with herbs and spices. Try garlic powder or onion powder for depth. Fresh herbs like parsley or dill can brighten the dish. If you love spice, a pinch of red pepper flakes works great. A squeeze of lemon juice can add zest too. These little tweaks can make the salad pop with flavor. Serve the salad chilled or at room temp. It works well as a main dish or side. Use it in wraps for a quick lunch. You can also top it on greens for a fresh twist. For a fun touch, add it to a baked potato. This salad is great for gatherings, picnics, or meal prep. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand, making it a great time-saver. Customize Your Greens: Feel free to substitute the spinach with other leafy greens like arugula or kale for a different flavor and nutritional profile. Add More Crunch: For an extra crunchy texture, consider adding thinly sliced bell peppers or cucumber to the salad. Make It Ahead: This salad holds up well in the fridge, so consider making it a day ahead for a quick lunch option. Just add the dressing right before serving. {{image_4}} You can easily make this salad vegetarian. Simply swap the chicken for chickpeas. They add protein and texture. You can also use tofu for a different flavor. Make sure to press it to remove extra moisture. This change keeps the salad filling and tasty! While the olive oil and balsamic vinegar dressing is great, you can try other options. A lemon vinaigrette adds a bright tang. For creaminess, use a yogurt-based dressing. Just mix plain yogurt with herbs and lemon juice. This adds a fun twist to the salad! Feel free to add more veggies to your salad. Bell peppers add crunch and color. Diced cucumbers bring a refreshing taste. You can also add grated carrots for sweetness. More veggies not only boost nutrition but also make the dish more colorful and appealing! After enjoying your sun-dried tomato chicken salad, store any leftovers in an airtight container. This keeps the salad fresh for later meals. Place it in the fridge if you plan to eat it within three days. Make sure to cover the top with plastic wrap or a lid. This helps prevent the salad from drying out. This salad is best served cold, so reheating isn’t necessary. If you prefer a warm meal, gently heat the chicken in a pan. Do this over low heat to avoid drying it out. You can add a splash of olive oil to keep it moist. Once warm, mix it with the salad again for a cozy twist. Most ingredients in this salad have a good shelf life. Here’s a quick breakdown: - Cooked chicken: 3-4 days in the fridge. - Sun-dried tomatoes: Up to a year if stored in a cool, dry place. - Fresh spinach: Best used within 3-5 days. - Feta cheese: Lasts about a week once opened. - Red onion: Can last up to two weeks when stored properly. - Walnuts: Should stay fresh for about six months in the pantry. Keeping track of these dates helps you enjoy your salad at its best! Yes, you can use canned chicken. It saves time and is easy to use. Just drain and shred the chicken. Mix it in with the other salad ingredients. Canned chicken works well in this recipe. It will taste good with the sun-dried tomatoes and dressing. To make this salad gluten-free, check your ingredients. Use gluten-free balsamic vinegar and make sure the sun-dried tomatoes do not have gluten. Most feta cheese is gluten-free too. Always read labels to be sure. This way, you can enjoy the salad without worry. If you don't have feta cheese, try using goat cheese. It has a similar taste and texture. You can also use cottage cheese for a lighter option. If you're dairy-free, consider using tofu or a plant-based cheese. These options keep the salad creamy and delicious. This blog post covers everything you need to make a great salad. We discussed the right ingredients and measurements, plus smart substitutions. You learned how to prepare each part and mix them well. I shared tips to shred chicken fast and add flavor. We explored different options like vegetarian choices and more veggies. Lastly, I provided storage tips to keep your salad fresh. Remember, a creative salad can be easy and fun to make! Enjoy trying out these ideas in your kitchen.

Sun-Dried Tomato Chicken Salad

A refreshing and flavorful salad featuring shredded chicken, sun-dried tomatoes, and a tangy dressing.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken breast, shredded into bite-sized pieces
  • 0.5 cup sun-dried tomatoes, finely chopped
  • 0.5 cup fresh spinach, roughly torn
  • 0.25 cup feta cheese, crumbled into small pieces
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup walnuts, lightly toasted and chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 to taste salt
  • 1 to taste freshly ground black pepper
  • 1 for garnish fresh basil leaves

Instructions
 

  • In a spacious mixing bowl, combine the shredded chicken, finely chopped sun-dried tomatoes, and roughly torn fresh spinach. Stir gently to mix.
  • Next, introduce the crumbled feta cheese, thinly sliced red onion, and chopped toasted walnuts to the bowl, combining all the ingredients evenly.
  • In a separate small bowl, whisk together the extra virgin olive oil and balsamic vinegar until well emulsified, creating a delicious dressing.
  • Drizzle the dressing over the salad mixture and gently toss everything together. Make sure all ingredients are nicely coated with the dressing.
  • Season with salt and freshly ground black pepper to taste, then toss lightly once more to ensure an even distribution of the seasoning.
  • Allow the salad to rest at room temperature for approximately 10 minutes. This step helps the flavors meld beautifully.
  • Serve the salad either in individual serving bowls or beautifully arranged on a large platter. Garnish with fresh basil leaves for a vibrant touch.

Notes

Allowing the salad to rest helps the flavors meld.
Keyword chicken, healthy, salad, sun-dried tomatoes