Credits to @carolinagelen
Ingredients
For the Dressing
- 2 Tbsp extra-virign olive oil
- 2 Tbsp sun-dried tomato oil
- 3 garlic cloves
- 4 to 6 sun-dried tomato halves, diced
- 1 Tbsp tomato paste
- 3 Tbsp mayonnaise
- 1 tsp mustard
- 1 tsp oregano
- 1 tsp chopped Calabrian chilis or 3 Calabrian chilis, optional
- A few basil stems, optional
- Salt, if needed
For the Salad
- 2 to 3 large chicken breasts, cooked and diced/shredded
- 4 sun-dried tomatoes, thinly sliced
- 4 celery sticks, chopped
- 1 small shallot or 1/2 red onion, finely chopped
- 2 handfuls fresh basil, sliced
Directions
- Add all the dressing ingredients to a blender or small food processor. Blend for 1-2 minutes until smooth. Taste and adjust salt and spice as needed.
- If the mixture doesn’t emulsify, add an egg yolk and 1/2 tsp of mustard to a separate bowl. While constantly whisking, add small dollops to the dressing to emulsify.
- Add the remaining salad ingredients to a large bowl, along with the dressing. Toss until combined.
- Serve on a brioche bun with potato chips, or with crackers. Store in the fridge for up to 3 days.
Natalie’s Notes
Made April 26, 2026. I used two large chicken breasts and it was the perfect amount of dressing. I also shredded the chicken in my Kitchen Aid, so it took less than 20 minutes for this to come together.
