The Perfect Balance of Creamy Indulgence and Savory Sunshine
Imagine tender chicken tossed in a silky sun‑dried tomato. Parmesan dressing brightened with fresh basil and a squeeze of lemon. That’s Marry Me Chicken Salad: familiar comfort meets unexpected flair. In just 15 minutes, you’ll whisk together mayonnaise, tangy sun‑dried tomato paste, grated Parmesan, chopped basil, and zesty lemon, then fold in shredded chicken for a salad that’s creamy, savory, and alive with flavor.
Scoop it into crisp lettuce cups, pile onto crusty bread, or spoon over mixed greens. This is fast, fuss‑free food that feels anything but ordinary.
Why You’ll Love This Marry Me Chicken Salad
Last weekend, I served this chicken salad at a casual backyard lunch, and three guests asked for the recipe before dessert was even served. There’s something magical about combining these particular flavors that makes this recipe stand out from ordinary chicken salads.
- Quick and convenient: Ready in just 15 minutes with zero cooking required (if using rotisserie chicken)
- Perfect make-ahead option: Flavors actually improve when prepared a day in advance
- Impressively versatile: Works as a sandwich filling, lettuce wrap, cracker topper, or protein-packed salad
- Restaurant-quality flavor: The sun-dried tomato and Parmesan combination creates a distinctive taste that feels special
- Family-friendly appeal: Familiar enough for picky eaters but sophisticated enough for grown-up palates
- Great for meal prep: Stays fresh for up to 5 days in the refrigerator
KEY INGREDIENTS BREAKDOWN
Mayonnaise: The creamy base that holds everything together. Use real mayonnaise rather than light versions for the richest flavor and best texture. If you’re feeling ambitious, homemade mayo takes this salad to another level.
Sun-dried tomatoes in oil: These concentrated flavor bombs provide sweet-tart notes and chewy texture. The oil they’re packed in is liquid gold, we use some in the dressing for an extra flavor boost. Look for julienned or sliced varieties to save chopping time.
Shredded chicken: The protein star of our salad. Rotisserie chicken works beautifully here, but this is also an excellent way to use leftover roasted or poached chicken. For the best texture, use a mix of white and dark meat.
Parmesan cheese: Adds a nutty, salty dimension that elevates the entire dish. Freshly grated is best, pre-grated varieties often contain anti-caking agents that affect both flavor and texture.
Dijon mustard: Provides subtle tanginess and depth. Don’t substitute with yellow mustard, as it lacks the complexity Dijon brings to the dressing.
Shallot: Milder and more refined than regular onions, shallots add an aromatic quality without overwhelming the other flavors. Mince them finely for the best texture experience.
Seasonings: The combination of garlic powder, dried herbs, and black pepper creates a flavor profile reminiscent of the original “Marry Me Chicken” that inspired this salad.
VARIATIONS + SUBSTITUTIONS
Make it lighter: Substitute half the mayonnaise with Greek yogurt for a tangier, protein-boosted version with fewer calories.
Mediterranean twist: Add ¼ cup pitted, chopped Kalamata olives, 2 tablespoons capers, and replace the dried herbs with fresh oregano.
Spicy variation: Mix in 1-2 tablespoons of hot honey or add ¼ teaspoon of red pepper flakes for gentle heat that complements the sun-dried tomatoes.
Vegetable boost: Fold in ½ cup diced cucumber and ¼ cup finely chopped roasted red peppers for extra crunch and color.
Dairy-free option: Substitute the Parmesan with nutritional yeast for a similar umami quality without the dairy.
Herb variations: Fresh basil is wonderful here, but fresh thyme, rosemary, or tarragon also work beautifully with these flavors.
STEP BY STEP SUMMARY INSTRUCTIONS
Step 1: Create The Flavorful Base
Start by combining mayonnaise, Dijon mustard, vinegar (if using), and all seasonings in a large bowl. Don’t skip the tablespoon of oil from the sun-dried tomatoes, this infused oil carries incredible flavor that will permeate the entire salad. Mix thoroughly until you have a smooth, well-spiced dressing.
Step 2: Prepare And Add Sun-dried Tomatoes
Drain the sun-dried tomatoes (saving that oil!) and chop them into bite-sized pieces. The size matters here, too large and they’ll overwhelm individual bites, too small and they’ll disappear into the mixture. Aim for pieces about the size of a small pea for the perfect distribution of flavor.
Step 3: Combine All Ingredients
Add your shredded chicken, chopped sun-dried tomatoes, grated Parmesan, and finely diced shallot to the dressing. Gently fold everything together until evenly coated. Take care not to overmix or mash the chicken, you want distinct pieces that hold their texture.
Step 4: Season To Perfection
This is the most important step that many cooks rush through. Take a moment to taste your creation and adjust the seasoning. Depending on the saltiness of your Parmesan and sun-dried tomatoes, you might need a pinch more salt or pepper. Remember that flavors will deepen as the salad chills.
Step 5: Garnish And Serve (Or Chill)
If serving immediately, transfer to a serving dish and garnish with fresh basil leaves for a pop of color and fresh herbal aroma. For the best flavor development, cover and refrigerate for at least 1 hour (or up to 5 days) before serving.
A FEW HELPFUL TIPS
- Temperature matters: Remove the chicken salad from the refrigerator about 15 minutes before serving for the fullest flavor experience.
- Texture secret: For the perfect texture, use two forks to shred chicken rather than chopping it, this creates irregular shreds that hold dressing better.
- Moisture control: If your chicken seems too wet after shredding, pat it lightly with paper towels before adding to the dressing mixture.
- Even flavor distribution: Mix the dressing completely before adding chicken and other ingredients to ensure every bite is properly seasoned.
- Make-ahead advantage: This salad actually improves after resting overnight as the flavors have time to meld and develop.
THE SECRET TO PERFECTLY SHREDDED CHICKEN
One element that takes this chicken salad from good to great is properly prepared chicken. For the ideal texture, cook your chicken just until it reaches 165°F, overcooking leads to dry, crumbly meat that won’t hold together in your salad.
If starting with raw chicken, try this foolproof poaching method: Place boneless chicken breasts or thighs in a single layer in a wide pan and add enough chicken broth to cover by 1 inch. Bring to a bare simmer (not boiling), then immediately reduce heat to low, cover, and cook gently for 10-15 minutes until just cooked through. Let cool in the liquid for maximum juiciness before shredding.
For rotisserie chicken, remove the meat while it’s still slightly warm, it shreds more easily than cold chicken and absorbs flavors better.
SERVING SUGGESTIONS + PAIRINGS
Classic sandwich: Layer on buttery croissants with fresh lettuce and sliced avocado for an unforgettable lunch.
Low-carb lunch: Serve in butter lettuce cups or over mixed greens with extra virgin olive oil and lemon juice.
Party starter: Offer as a dip with sturdy crackers, cucumber rounds, or toasted baguette slices.
Complete meal: Pair with a light tomato soup or fresh fruit salad for a balanced dinner.
Wine pairing: The rich flavors work beautifully with a crisp Sauvignon Blanc or light Pinot Grigio.
Complementary sides: Serve alongside a simple arugula salad dressed with lemon and olive oil to balance the richness of the chicken salad.
STORAGE, REHEATING, AND FREEZING TIPS
Refrigeration: Store in an airtight container for up to 5 days. Glass containers maintain freshness better than plastic ones.
Serving from cold: For best flavor and texture, remove from refrigerator 15 minutes before serving to take the chill off.
Not recommended for freezing: The mayonnaise-based dressing will separate upon thawing, creating an unpleasant texture.
Refreshing leftovers: If the salad seems dry after refrigeration, stir in a teaspoon of olive oil or additional mayonnaise to refresh the consistency.
Food safety: Never leave this salad at room temperature for more than 2 hours due to the mayonnaise content.
FAQ
Can I make this with canned chicken?
While fresh or rotisserie chicken delivers the best texture and flavor, canned chicken can work in a pinch. Be sure to drain it thoroughly and flake gently rather than mashing. You might need to add a bit more seasoning to compensate for the milder flavor.
How do I prevent my chicken salad from becoming watery?
Two main culprits cause watery chicken salad: underdrained sun-dried tomatoes and excess moisture in the chicken. Make sure to thoroughly drain the tomatoes before chopping, and if your chicken seems wet after shredding, pat it dry with paper towels before mixing with other ingredients.
Can I prepare this ahead for a party?
Absolutely! This salad actually improves when made 1-2 days ahead. The flavors meld together beautifully during refrigeration. Just give it a quick stir before serving and refresh the garnish with fresh basil if using.
Is there a way to make this recipe dairy-free?
Yes! Simply omit the Parmesan cheese and add 2-3 tablespoons of nutritional yeast flakes plus an extra pinch of salt to recreate that savory, cheesy quality without dairy.
Enjoying This Marry Me Chicken Salad
Every time I dig into this Marry Me Chicken Salad, I’m reminded how a simple twist can turn an old favorite into something unforgettable. The creamy sun‑dried tomato dressing and fresh basil always spark compliments. Whether I’m serving it on crisp lettuce or tucked into a warm wrap, it’s perfect for those lazy weekends or busy weeknights when you need a no‑fuss meal that still feels special. Give it a try, and watch how quickly this salad becomes the one everyone asks you to bring!
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Marry Me Chicken Salad: The Ultimate Summer Dish
Imagine tender chicken tossed in a silky sun‑dried tomato. Parmesan dressing brightened with fresh basil and a squeeze of lemon. That’s Marry Me Chicken Salad: familiar comfort meets unexpected flair. In just 15 minutes, you’ll whisk together mayonnaise, tangy sun‑dried tomato paste, grated Parmesan, chopped basil, and zesty lemon, then fold in shredded chicken for a salad that’s creamy, savory, and alive with flavor.
- Total Time: 15 minutes
- Yield: 6 servings 1x
Ingredients
1 cup mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar (optional)
2 teaspoons garlic powder
2 teaspoons dried basil or oregano
1/2 teaspoon kosher salt (plus more to taste)
3/4 teaspoon freshly ground black pepper
1 (7‑ounce) jar sun‑dried tomatoes packed in oil, drained and sliced
3 cups (about 1 lb) shredded cooked chicken
3/4 cup grated Parmesan cheese
1 large shallot, finely chopped
Fresh basil leaves, for garnish (optional)
Instructions
- In a large bowl, whisk together the mayonnaise, mustard, sherry vinegar (if using), garlic powder, basil or oregano, salt, pepper, and 1 tablespoon of the sun‑dried tomato oil until smooth.
- Drain and finely chop the sun‑dried tomatoes (you’ll need about 1 cup), then fold them into the mayo mixture. Add the shredded chicken, Parmesan, and minced shallot, stirring gently until everything is beautifully combined. Taste and adjust the seasoning if needed.
- Serve immediately, garnished with fresh basil if you like, and refrigerate any leftovers in an airtight container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Share Your Experience and Customizations
Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!
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- USDA – Food Safety and Inspection
- Harvard T.H. Chan School of Public Health – Nutrition Source
- America’s Test Kitchen – Science of Cooking Section
