Ingredients
Scale
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
