Sundried Tomato-Basil Chicken Salad

Often, the best meals come from a need to get rid of things in your refrigerator.

Sundried Tomato-Basil Chicken Salad
Image c/o my now deceased Blackberry

This time, it was celery and chicken breast.  This is hands-down one of the easiest things I’ve made from scratch in a long time.

Sun Dried Tomato-Basil Chicken Salad


  • One large chicken breast
  • 2 stalks celery, chopped
  • 6 oz. plain nonfat Greek yogurt
  • 3 tbsp. mayonnaise
  • 2 ounces sun dried tomatoes (the dry kind, not the ones packed in oil)
  • 1/2 cup basil
  • Salt and pepper, as desired
  • Optional add-ins: peppadew peppers, curry, grapes, celery, etc.


  1. Bake your chicken.  I usually throw mine in a pan at 350 for about 45 minutes.  You could get really crazy here and throw in some spices.
  2. Allow your chicken to cool then cut it into small cubes.  Toss the cubes in a bowl with your celery, yogurt, and mayonnaise.
  3. Chop up your sun dried tomatoes as finely as you like.  I buy the julienne-sliced kind, so I just chop them in half.
  4. Chiffonade your basil, or just cut it into strips if (like me) you’re feeling a tad lazy.
  5. Mix in the tomatoes and basil.  Season with salt and pepper and let sit for at least a few hours before eating.  I make mine Sunday night and take it to lunch during the week.


Yields: 3 cups | Serving: 1/2 cup | Calories: 125 | Fat: 5.8 g | Carbs: 5.8 g | Protein: 11.2 g


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