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Creamy Basil Chicken Salad

  • Author: Caitlin
  • Total Time: 10 mins
  • Yield: 8 1x


  • For the Dressing:
  • 1 cup fresh basil leaves, packed
  • 2 small cloves garlic
  • 1 teaspoon lemon juice
  • ⅓ cup full-fat yogurt (plain or Greek, just add water if necessary)
  • ¼ cup crumbled feta cheese
  • 1/2 teaspoon salt (or to taste)
  • For the Salad:
  • 4-6 cups cooked shredded or chopped chicken
  • 1 cup sun-dried tomatoes, chopped*


  1. For the Dressing: Pulse the basil, garlic, and lemon juice in a food processor or blender until chopped. Scrape down the sides and add the yogurt and feta cheese. Blend until smooth. Taste and add salt if needed, and add 1-2 Tablespoons water to thin it out if necessary.
  2. For the Salad: Chop or shred the chicken and chop up the sun-dried tomatoes. Combine with the dressing and stir well. Top with a little more feta cheese, if desired.
  3. Serve with toast, salad greens, or in a wrap!


*I don't use oil-packed sun-dried tomatoes. I always use dried tomatoes found in plastic bags or packages, but I'm sure the oil-packed would work perfectly fine.

  • Prep Time: 10 mins
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