Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/3 cup balsamic vinaigrette dressing
Instructions
- Step 1: In a large mixing bowl, combine the shredded chicken, chopped sun-dried tomatoes, and finely diced red onion.
- Step 2: Add the crumbled feta cheese and chopped fresh basil to the bowl with the chicken mixture.
- Step 3: Drizzle the balsamic vinaigrette dressing over the salad ingredients and gently toss to combine everything evenly.
- Step 4: Season with salt and pepper to taste, mixing again to ensure all flavors are well incorporated.
- Step 5: Serve immediately or refrigerate for about 30 minutes to let the flavors meld before serving. Enjoy your Sun-Dried Tomato Chicken Salad!
Notes
- To store your Sun-Dried Tomato Chicken Salad, keep it in an airtight container in the refrigerator for up to three days to maintain freshness.
- If you prefer your salad warm, gently reheat the chicken in the microwave before combining with the other ingredients, but avoid heating the feta to maintain its creamy texture.
- For a delightful serving suggestion, try adding a handful of mixed greens or arugula beneath the salad for an extra layer of flavor and nutrition.
- A chef's tip: for an added burst of flavor, consider marinating your shredded chicken in balsamic vinaigrette for at least 30 minutes before mixing it into the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 2g