The Comfort Spoon

Sundried Tomato Cilantro Lime Chicken Salad: Your New Lunchtime Best Friend

Hey there, friend! Anna here. Let’s talk about lunch. Not the sad, desk-side sandwich kind of lunch, but the vibrant, zesty, and downright exciting kind that makes you actually look forward to your midday break. You know what I mean? The kind that fuels your afternoon without weighing you down, that’s packed with flavor and feels like a little act of self-care. If you’re nodding along, then you and I are about to become the best of kitchen pals, because this Sundried Tomato Cilantro Lime Chicken Salad is about to change your lunch game forever.

This isn’t just any chicken salad. This is a high-protein, flavor-bomb masterpiece that dances on your palate. Imagine tender, shredded chicken hugged by a creamy-yet-tangy dressing, punctuated by the sweet, intense chew of sundried tomatoes, and brightened up with a serious hit of fresh cilantro and lime. It’s a symphony of textures and tastes that manages to be both incredibly satisfying and refreshingly light. Whether you’re a meal-prep pro, someone searching for a quick and dazzling light dinner, or just tired of the same old flavors, this recipe is your ticket to deliciousness. So, grab your favorite mixing bowl—let’s make your next meal something truly magical.

The Picnic That Inspired It All

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This recipe has a little bit of my heart baked into it (figuratively, of course, since we’re not baking!). It was born on a perfect, sunny afternoon a few summers ago. My family and I decided on a last-minute picnic at our favorite lakeside spot. The problem? I had a mountain of leftover roasted chicken from the night before and about 20 minutes to create something “picnic-perfect.” I started pulling things from the fridge with a sense of cheerful desperation: a jar of sundried tomatoes I’d bought for pasta, a bunch of cilantro begging to be used, and of course, a lone lime rolling around in the produce drawer.

I threw it all together with some Greek yogurt, gave it a generous stir, and crossed my fingers. Let me tell you, sitting on that blanket, watching the water sparkle, and taking that first bite… it was a revelation. The smoky-sweet tomatoes, the herby cilantro, and the zip of lime against the creamy chicken was a combination I hadn’t known I needed. My husband immediately declared it “the best chicken salad ever,” and it’s been a staple in our rotation ever since. It’s a reminder that sometimes, the most beloved dishes aren’t meticulously planned—they’re created with love, a bit of hustle, and whatever makes your taste buds sing.

Gathering Your Flavor All-Stars

Here’s everything you’ll need to bring this sunny salad to life. I’ve included my best chef insights and swaps to make this recipe work for your kitchen.

• 2 cups cooked shredded chicken: The star of the show! Using leftover roasted or rotisserie chicken is my #1 time-saving hack—it adds incredible depth of flavor. No leftovers? Simply poach 2 boneless, skinless breasts in gently simmering water with a bay leaf and a slice of onion until cooked through (about 15-20 mins).
• ¼ cup chopped sundried tomatoes (oil-packed or rehydrated): These little gems are flavor powerhouses. Chef’s Tip: I highly recommend oil-packed for their superior softness and rich taste. Reserve a teaspoon of that flavorful oil to add to the dressing for an extra boost!
• 1 small cucumber, diced: For a wonderful, fresh crunch and a hydrating element. English or Persian cucumbers are ideal as they have fewer seeds. If using a standard cucumber, you can scoop out the watery seed center with a spoon before dicing.
• 2 tbsp red onion, finely chopped: They add a necessary sharp bite. If raw onion is too intense for you, soak the chopped pieces in ice water for 10 minutes. This tames the harshness while keeping the lovely flavor and crunch.
• ¼ cup fresh cilantro, chopped: Don’t be shy! This herb brings the essential bright, citrusy note. For my cilantro-averse friends (I know you’re out there!), flat-leaf parsley or even fresh dill make a fantastic, though different, substitution.
• Juice of 1 lime: Fresh is non-negotiable here. Roll the lime firmly on your countertop before juicing to get every last drop of that vibrant, tart juice.
• 2 tbsp plain Greek yogurt or avocado mayo: The creamy binder! Greek yogurt adds protein and a lovely tang. Avocado mayo offers a rich, dairy-free creaminess. You can also use regular mayo, sour cream, or a mix. Start with 2 tbsp and add another if you like it creamier.
• Salt and pepper to taste: Your trusty sidekicks. Season in layers—a pinch when you mix the dressing, then again at the end after everything is combined.
• Optional add-ins: This is your playground! A diced avocado adds creamy fat, chopped Kalamata olives bring a salty, briny punch, and a pinch of chili flakes or a dash of hot sauce can turn up the heat beautifully.

Let’s Build Some Deliciousness: Your Step-by-Step Guide

Ready to assemble? This comes together in minutes, but I’ll walk you through each step with my favorite tips to ensure perfection.

1. Prep Your Players. Start by getting all your ingredients prepped and in front of you. Shred your chicken into bite-sized pieces (I use two forks or my clean hands—it’s therapeutic!). Dice your cucumber, finely chop the red onion and cilantro, and chop those gorgeous sundried tomatoes. Having everything ready (what chefs call *mise en place*) makes the process seamless and joyful. Chef’s Hack: If your sundried tomatoes are a bit stiff, give them a rough chop first, then let them sit in the lime juice for a few minutes to soften up beautifully.
2. The Big Mix. In a large, comfortable mixing bowl, combine your shredded chicken, diced cucumber, red onion, sundried tomatoes, and fresh cilantro. Toss them gently with a large spoon or spatula. Take a moment to admire the gorgeous colors—the deep red of the tomatoes, the bright green herbs, the creamy chicken. Cooking should be a feast for the eyes, too!
3. Whisk the Wonder Dressing. In a smaller bowl, combine the lime juice, your choice of Greek yogurt or avocado mayo, a good pinch of salt, and a few grinds of black pepper. Whisk it vigorously until it’s completely smooth and creamy. Pro Tip: Taste your dressing! It should be pleasantly tangy and seasoned. Remember, this is where a lot of the flavor lives. Adjust with more lime or salt if needed. If you’re using that reserved teaspoon of sundried tomato oil, whisk it in here—it will turn the dressing a lovely pale pink and infuse it with amazing flavor.
4. The Grand Toss. Pour your creamy, zesty dressing over the waiting chicken mixture. Now, using a folding motion, gently but thoroughly mix everything together until every single piece of chicken is glistening and coated in that flavorful dressing. Be generous with your movements! Chef’s Secret: I often use my hands (clean, of course!) for this part to make sure everything gets evenly distributed. It’s the best tool you have!
5. The Magic Wait (Optional but Recommended). This is the hardest but most rewarding step. If you have just 15-20 minutes to spare, cover the bowl and let the salad chill in the refrigerator. This allows the flavors to marry, mingle, and intensify. The chicken soaks up the dressing, the onion mellows slightly, and the whole salad becomes more “itself.” If you’re in a rush, it’s still delicious immediately—I promise!

How to Serve This Sunshine on a Plate

The beauty of this salad is in its versatility! For a classic, no-fuss lunch, simply scoop a generous portion into a bowl alongside some whole-grain crackers or crispy pita chips. To turn it into a satisfying light dinner, serve it over a big bed of fresh greens like baby spinach or butter lettuce. My absolute favorite way? As a wrap! Spoon it onto a large, soft tortilla or a sturdy collard green leaf, add a handful of extra spinach or a few avocado slices, roll it up tight, and enjoy the perfect portable meal. It’s also fantastic stuffed into halved avocadoes or even as a high-protein topping for a baked sweet potato!

Make It Your Own: Fun Flavor Twists

• Mediterranean Twist: Swap cilantro for fresh parsley, add a handful of chopped Kalamata olives and crumbled feta cheese. A sprinkle of dried oregano in the dressing ties it all together.
• Spicy Southwest Style: Add a diced jalapeño (seeds removed for less heat), use chopped fresh cilantro as is, and mix in ½ teaspoon of ground cumin and a pinch of smoked paprika to the dressing. Serve in tortillas with a squeeze of extra lime.
• Dairy-Free & Creamy: Use avocado mayo as your base and ensure all other ingredients are compliant. It’s naturally just as rich and delicious!
• Nutty Crunch: Fold in 2-3 tablespoons of toasted slivered almonds or chopped pecans right before serving for an irresistible textural contrast.
• Herb Garden Delight: Not a cilantro fan? Use a combination of fresh soft herbs like dill, chives, and tarragon for a beautifully fragrant, French-inspired version.

Anna’s Kitchen Notes & Stories

This recipe has truly evolved in my kitchen. The original “picnic version” actually used all mayonnaise, but over time, I fell in love with the lighter tang of Greek yogurt. Some days I do a 50/50 split for the best of both worlds! One funny fail: I once, in a pre-coffee haze, used dried cilantro instead of fresh. Let’s just say it was a… textured, lawn-clippings experience we don’t speak of. Fresh herbs are key here, friends!

I also love how this salad grows with you. As my kids’ palates expanded, they started requesting the “red tomato chicken,” and now they love adding the extra avocado. It’s become more than a recipe—it’s a quick, healthy habit that makes us all happy. Don’t be afraid to double or triple the batch for easy weekday lunches; it keeps wonderfully for up to 3 days in the fridge, tasting better each day as the flavors meld.

Your Questions, Answered!

Q: My salad seems a bit dry. How can I fix it?
A: No problem! This usually means the chicken was very lean or the dressing just needs a boost. Simply stir in an extra tablespoon of Greek yogurt, mayo, or even a drizzle of olive oil or that sundried tomato oil until it reaches your preferred creaminess. You can also add a touch more lime juice for moisture and flavor.

Q: Can I make this ahead for meal prep?
A> Absolutely! This is a fantastic meal prep recipe. Store it in an airtight container in the fridge for up to 3 days. I recommend holding back on adding any extra avocado or fresh greens if using as a wrap until you’re ready to eat, to keep everything fresh. The flavors get even better by day two!

Q: I don’t have cooked chicken. What’s the fastest way to cook it for this recipe?
A> The quickest method is to poach it. Place 2 chicken breasts in a skillet, cover them with water or broth by about an inch, add a pinch of salt, and bring to a simmer. Cover, reduce heat, and cook for 10-15 minutes until cooked through. Let them rest for 5 minutes, then shred! Using an instant pot or air fryer for plain chicken breasts also works wonderfully.

Q: The flavor is good but a bit flat. What can I do?
A> This is a common fix! First, always ensure you’ve salted adequately—salt makes flavors pop. Next, try adding an extra squeeze of fresh lime juice to brighten it up. A tiny pinch of grated lime zest can work wonders, too. Finally, check your seasoning balance: a little more black pepper or even a tiny dash of garlic powder can add that missing depth.

Nutritional Information*

*Please note: The following is an approximate estimate calculated using plain Greek yogurt and does not include optional add-ins. Values may vary based on specific ingredients and brands used.

• Calories: ~320-350
• Protein: ~35g
• Carbohydrates: ~8g
• Fat: ~18g
• Fiber: ~2g

Prep Time: 10 minutes (plus optional chilling time)
Meal Type: Lunch / Light Dinner / Meal Prep

 

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Final Thoughts: Bright, Creamy, and Simply Irresistible

This Sundried Tomato Cilantro Lime Chicken Salad isn’t just a meal—it’s a little midday celebration in every bite. The creamy, tangy dressing, the sweet chew of sundried tomatoes, the fresh zing of cilantro and lime, and the tender, protein-packed chicken all come together to create a lunch that feels vibrant, nourishing, and totally satisfying.

The beauty of this recipe is its versatility. Eat it straight from the bowl, toss it in a wrap, pile it on greens, or stuff it into avocado halves—the flavors shine in every format. It’s quick to make, perfect for meal prep, and even better the next day as the flavors meld into something truly magical.

Whether you’re chasing a busy week, planning a picnic, or just craving something fresh and flavorful, this salad is here to turn your lunch routine into a bright, happy, and utterly delicious experience. Keep a batch in your fridge, and you’ll wonder how you ever survived a weekday without it. 🥗✨