Sun-dried Tomato Chicken Salad (Paleo, Whole30 option, Gluten Free, Dairy Free)


If I have learned one thing since starting this blog, it’s that people LOVE a good chicken salad recipe! And I know why- it’s easy to prep and there are a variety of ways to remake it as something new for lunch each day. I know there are plenty of folks who love to meal prep and chicken salad is one of the best things to meal prep!


I personally don’t do the whole 3 hours on a Sunday thing, but I will make a batch of chicken salad, roasted veggies, or quick protein on Mondays that I’ll eat on throughout the week. Then I can eat them together or separate, or add in leftovers from dinner. That way I never get bored. My favorite way to enjoy this chicken salad is in lettuce wraps, with fruit and cheese, with crackers, and I even made it with Brussels sprouts and it was delicious!


To make this recipe dairy free, paleo, or whole30 you need to use dairy free pesto. I usually make my own or buy this brand which is whole30 compliant and dairy free. If I’m running low on pesto, I will add the oil from the sun-dried tomatoes and it makes the consistency the same! I have tried it using sun-dried tomatoes that were not in oil, and it just didn’t taste right, so keep that in mind. I hope you love it! Now, I’m going to eat some.

Sun-dried Tomato Chicken Salad

prep time: 5 Mcook time: 5 Mtotal time: 10 M


  • 1 lb boneless skinless chicken breasts, cooked and shredded
  • 1/2c basil pesto (I use this one to make it paleo, dairy free, and whole30. I usually use the whole jar)
  • 1 jar sun-dried tomatoes in olive oil 


How to cook Sun-dried Tomato Chicken Salad

  1. I roast my chicken breasts at 350F for 20 minutes, flip, and 15 minutes more. Then shred using the white paddle attachment with my standing mixer or with a hand mixer.
  2. Drain and rinse sun-dried tomatoes. Add tomatoes to a food processor and blitz until smooth.
  3. Combine chicken, pesto, and sun-dried tomatoes and stir. Enjoy in lettuce wraps, tortilla, with crackers, and with lunch throughout the week! Keeps in the fridge for one week in an airtight container.
Created using The Recipes Generator