Dress up chicken salad in shades of red with our Super-Red Sun-Dried Tomatoes and a hint of smoky paprika. Sweet and extra-soft, these sun-concentrated gems add just the right chew and tang to this lunch bag standard. Serve it in a sandwich or wrap, or let it shine over lightly dressed field greens.
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients
Makes 4 servings
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1 Quart Water, salted
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3 Chicken Breasts, boneless, skinless
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1 Cup Julienne Super Red Tomatoes, divided, rehydrated
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3/4 Cup Celery, finely diced
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1/4 Cup Red Onion, finely diced
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1 Scallion, thinly sliced
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3/4 Cup Mayonnaise
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1 Tablespoon Lemon Juice
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1 Teaspoon Smoked Sweet Paprika
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
Directions
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Bring water to a boil, then reduce heat to low. Add chicken breasts, and simmer 10 to 15 minutes, until cooked through.
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Transfer chicken to plate to cool. Use two forks to shred into bite-sized pieces.
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Transfer chicken to large mixing bowl. Add 1/2 cup sun-dried tomatoes, celery, red onion and scallion, and stir to combine. Set aside.
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Place remaining sun-dried tomatoes, mayonnaise, lemon juice, paprika, salt and pepper in blender. Purée until smooth. Pour purée over chicken mixture, and toss until all ingredients are coated in dressing. Serve cold.