Sumac Chicken Salad with Feta Basil Dressing

5 from 2 votes

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Sumac Chicken Salad with Feta Basil Dressing

Sumac Chicken Salad with Feta Basil Dressing

This Sumac chicken salad with feta basil dressing is one of my favorite chicken salad recipes! The best feta dressing ever. Loads of ingredients tossed with a creamy dressing. This recipe has SO much flavor!

The salad is filled with all the veggies like cucumber, red onions and sun-dried tomatoes, tons of greens, sumac chicken, couscous and more! Literally obsessed.

Sumac Chicken Salad with Feta Basil Dressing

What ingredients do you need for this sumac chicken salad recipe?

Chicken breast: Roasted in the oven with salt, pepper, olive oil and sumac and thinly sliced; you can also use cooked chicken, or rotisserie chicken as well

Ingredients for your salad: red onion, feta, couscous, arugula, cucumber, kalamata olives, sun dried tomatoes

For the feta basil dressing: basil leaves, extra virgin olive oil, feta cheese, shallot, sherry vinegar (you can also use red wine vinegar!), ice water, salt, pepper!

For some more variations to add into the feta salad dressing: You can use garlic, or lemon juice instead of vinegar as well. Seasonings and spices like dried oregano, fresh dill, chili flakes, will work well also!

For the creamy feta dressing: You can also use this as a dip for veggies! On sandwiches and more.

Sumac Chicken Salad with Feta Basil Dressing

Instructions to make this recipe

Make your dressing 

Boil water to blanch your basil. Add in your basil and blanch for 30 seconds and transfer directly to an ice bath. From there, remove and dry on paper towels.

In a blender or food processor, add in your blanched basil with olive oil, feta cheese, shallot, vinegar, salt, pepper and water. Blend until completely smooth. Set aside until ready to serve.

Prep your salad

Season your chicken with salt, pepper, olive oil and a few pinches of sumac. Roast in the oven until fully cooked (400 degrees for about 30-45 minutes until cooked) or on a grill or stovetop. Then you’ll thinly slice.

Thinly slice your red onions, crumble your feta cheese, cook your couscous (or use cooked couscous or grain of your choice), cube your cucumbers, halve your olives and mince your sun dried tomatoes. 

Assemble your salad!

In a large bowl, add in your arugula and season with salt, pepper and olive oil. Then add on all your other salad ingredients (red onion, feta cheese, couscous, cucumber, olives, sun dried tomatoes, chicken). Then drizzle over your dressing, toss and serve.

Check out the below salad recipes for more inspiration!

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Sumac Chicken Salad with Feta Basil Dressing
5 from 2 votes

Sumac Chicken Salad with Feta Basil Dressing

This Sumac Chicken Salad with Feta Basil Dressing is one of my favorite chicken salad recipes! The best feta dressing ever. Loads of ingredients tossed with a creamy dressing. This recipe has SO much flavor!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 4

Ingredients 

For your salad

  • 1 pound chicken breast, roasted in the oven with salt, pepper, olive oil and sumac and thinly sliced, you can also use cooked chicken, or rotisserie chicken as well
  • ½ red onion, thinly sliced
  • 4 ounce feta (half of an 8 oz chunk), crumbled
  • 1 cup cooked pearl couscous, or grain of choice
  • 1 large bundle of arugula
  • 1 persian cucumber, cubed
  • ½ cup kalamata olives, halved
  • ½ cup sun dried tomatoes, minced

For the Feta Basil Dressing

  • 1 large bundle of fresh basil leaves, stems removed
  • ½ cup extra virgin olive oil
  • 4 ounce feta, (Remaining half of the 8 oz chunk!)
  • 1 small shallot, roughly chopped
  • 1 tablespoon sherry vinegar, red wine vinegar or white wine vinegar work too
  • 1 tablespoon ice water
  • Salt and pepper to taste

Instructions 

  • Make your dressing. Boil water in a pot to blanch your basil. Add in your basil and blanch for 30 seconds and transfer directly to an ice bath. From there, remove and dry on paper towels.
  • In a blender or food processor, add in your blanched basil with olive oil, feta cheese, shallot, vinegar, salt, pepper and water. Blend until completely smooth. Set aside until ready to serve.
  • Prep your salad. Season your chicken with salt, pepper, olive oil and a few pinches of sumac. Roast in the oven until fully cooked (400 degrees for about 30-45 minutes until cooked) or on a grill or stovetop. Then you’ll thinly slice.
  • Thinly slice your red onions, crumble your feta cheese, cook your couscous (or use cooked couscous or grain of your choice), cube your cucumbers, halve your olives and mince your sun dried tomatoes.
  • Assemble your salad! In a large bowl, add in your arugula and season with salt, pepper and olive oil. Then add on all your other salad ingredients (red onion, feta cheese, couscous, cucumber, olives, sun dried tomatoes, chicken). Then drizzle over your dressing, toss and serve.
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