Tomato & Chicken Salad

This chicken salad trades the usual grapes-and-almonds routine for sun-dried tomatoes, crunchy walnuts, and a lime-spiked mayo that cuts right through the richness. It’s got serious texture going on: crisp celery, diced bell peppers, and those chewy, intensely flavored tomatoes in every bite.

The lime juice instead of the typical lemon makes a real difference here. It’s brighter and a little more tropical, and it keeps the mayo from tasting heavy even with a full cup in the mix. Be generous with the black pepper like the recipe says. It plays off the sweetness of the sun-dried tomatoes and brings everything into balance.

Fold the tomatoes in last and gently. They’re soft and will fall apart if you’re rough with them, and you want distinct pieces throughout the salad, not tomato-stained mayo. That 15 to 30 minute rest lets the flavors marry, especially the chives, which need time to release their mild onion flavor into the dressing.

Kitchen Tips

• Use rotisserie chicken for the fastest version. Shred it instead of dicing for a more rustic texture
• If your sun-dried tomatoes are packed in oil, drain them well and use a tablespoon of that oil in place of some mayo for extra flavor
• Toast the walnuts in a dry skillet for 4-5 minutes to bring out their nuttiness before chopping

Variations

• Serve in butter lettuce cups for a low-carb lunch or stuffed into pita pockets
• Swap walnuts for pecans and add dried cranberries for a fall-inspired version
• Use Greek yogurt in place of half the mayo for a lighter dressing