Dinner

Healthy Chicken Salad with Sumac, Sun-Dried Tomatoes, and Walnuts Recipe

ByHugo Harnd March 29, 2026March 29, 2026

Introduction

This Healthy Chicken Salad is a fresh and flavorful dish perfect for a quick lunch or light dinner. Packed with zesty lemon dressing and a mix of crunchy vegetables and herbs, it’s both satisfying and nutritious.

A close-up of a shredded chicken salad on a white plate with blue pattern edges, placed on a white marbled textured surface. The salad shows many layers of shredded pale beige chicken mixed with small pieces of light green celery and herbs. Bright green parsley leaves are scattered unevenly on top as garnish, adding fresh color. The texture looks moist with finely chopped small bits evenly distributed through the salad. A silver fork is placed near the edge of the plate on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup extra virgin olive oil
2 lemons
1 to 2 garlic cloves, minced
3 tsp Dijon mustard
1 tsp sumac
½ tsp paprika
3/4 lb (12 oz.) cooked chicken, shredded
1 to 2 shallots, chopped
2 celery stalks, chopped
1 (15 oz.) can marinated artichoke hearts, drained and chopped
1 to 2 ounces sundried tomatoes, chopped
Handful (about 1 cup packed) fresh Italian parsley, chopped
1/3 cup shelled walnuts, chopped
Salt
Black pepper

Instructions

Step 1: Make the dressing by combining the olive oil, zest and juice of one lemon, minced garlic, Dijon mustard, sumac, and paprika in a small bowl. Whisk until well blended. Taste and add juice from the second lemon if you want more acidity.
Step 2: In a large bowl, mix together the shredded chicken, chopped shallots, celery, artichoke hearts, sundried tomatoes, parsley, and walnuts. Season with a pinch of kosher salt and black pepper.
Step 3: Pour the dressing over the chicken mixture and toss gently to coat everything evenly.
Step 4: Serve the salad immediately for a fresh taste, or cover and refrigerate for 30 minutes to 1 hour to allow flavors to meld.

Tips & Variations

Substitute walnuts with pecans or almonds for a different nutty flavor and crunch.
Add a handful of baby spinach or arugula to boost the greens.
For a creamier texture, stir in a couple of tablespoons of Greek yogurt or mayonnaise.
Use leftover roast chicken to save time and add extra flavor.

Storage

Store the chicken salad covered in an airtight container in the refrigerator for up to 2 days. If refrigerated, the walnuts may soften slightly. Give it a good stir before serving. Best served chilled or at room temperature. Avoid freezing as it can change the texture of the salad.

How to Serve

A white patterned oval plate holds a shredded chicken salad mixed with small pieces of light green celery, pale yellow artichoke hearts, and dark green herbs, all speckled with small red bits that look like dried chili flakes; the texture is moist but slightly chunky, with bright fresh parsley leaves scattered on top for color, and a vintage silver fork rests on the left side of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this salad?

No, this recipe requires cooked chicken. Using shredded cooked chicken ensures the salad is ready to eat and flavors meld nicely with the dressing.

What can I replace sumac with if I don’t have it?

If you don’t have sumac, you can substitute it with a squeeze of extra lemon juice and a small pinch of paprika for a similar tangy, slightly fruity flavor.