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Review RecipeChicken Salad Without Mayo
This chicken salad no mayo is a light recipe made with shredded chicken, crunchy veggies, and a tangy vinaigrette dressing. Quick to prepare and perfect for lunch, dinner, or meal prep, it’s a versatile dish packed with fresh flavor.
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Our no mayo chicken salad recipe offers a fresh and flavorful spin on a classic dish, perfect for those looking for a lighter alternative. This recipe combines tender chicken breasts, crisp celery, and zesty herbs with a tangy homemade dressing made from extra virgin olive oil, lemon juice, and Dijon mustard. Whether prepping a quick lunch or light dinner, this salad delivers all the taste you love without the heaviness of traditional options.
What You Need To Know
- MAIN INGREDIENTS: cooked shredded chicken, extra virgin olive oil, Dijon mustard, white wine vinegar, fresh lemon juice, celery, red onion, fresh parsley, minced garlic, and fresh thyme leaves.
- QUICK STEPS: Make the dressing by whisking together the ingredients, combine shredded chicken, celery, red onion, and parsley in a bowl, drizzle the dressing over the salad, toss to coat, cover with plastic wrap, refrigerate for one hour before serving.
Mayo-Free Chicken Salad Ingredients
The Best Type Of Chicken For Chicken Salad
For the best results, we recommend sticking with chicken breasts for this chicken salad recipe. Its mild flavor and tender texture make it ideal for absorbing the vinaigrette while keeping the salad light and balanced.
Substitutions:
- Grilled chicken – Adds a smoky flavor
- Store-bought rotisserie chicken – Remove the skin first to keep the salad light
- Turkey – Shred the meat the same as you would chicken
How To Customize This Chicken Salad Recipe
One of the best things about our easy chicken salad is its versatility. Whether you’re looking to adjust the flavors or add extra texture, there are plenty of ways to customize this recipe to suit your preferences.
Add Sweetness: Mix in ½ cup of chopped sweet apples, ¼ cup of dried cranberries, or ¼ cup of raisins to add a natural sweetness and balance the bright vinaigrette.
Boost Crunch: Add ¼ cup of chopped almonds, pecans, or walnuts for an extra layer of texture. Two tablespoons of toasted pine nuts are another great option.
On the veggie side, swap the one cup of celery for one cup of shredded carrots or ¾ cup of thinly sliced bell peppers.
Include Fresh Herbs: Swap or supplement the three tablespoons of fresh parsley with two tablespoons of dill, cilantro, or basil for a different twist.
Spice It Up: Add ¼ teaspoon of garlic powder, ⅛ teaspoon of cayenne pepper, or ¼ teaspoon of chili flakes to give the salad a bit of heat.
Ways to Serve Mayo-Free Chicken Salad
🥬Lettuce Wraps – Spoon your chicken salad into crisp romaine or butter lettuce cups.
🥑Stuffed Avocados – Serve scoops of chicken salad inside halved avocados for an easy lunch.
🥒🌶️Cucumber Slices or Bell Pepper Boats – Use crisp cucumber rounds or halved bell peppers as a base for a crunchy, refreshing bite.
🍞🌯On Toasted Bread or a Wrap – A whole wheat wrap or slice of toasted sourdough makes a great base for a mayo-free chicken salad sandwich.
🥗 Over a Bed of Greens – Serve your chicken salad over a mix of leafy greens with extra veggies or as part of a Chinese chicken salad.
🫓With Crackers or Pita Chips – Enjoy as a dip for a quick snack or appetizer.
How To Store No Mayo Chicken Salad
MAKE AHEAD: This recipe is perfect for meal prep. You can make the salad a day in advance. Store it in an airtight container in the fridge, but leave the dressing separate if you want to keep the veggies extra crisp. Toss everything together just before serving for the best texture.
IN THE FRIDGE: Once prepared, store leftovers in an airtight container to keep it fresh. It will last in the fridge for up to three days. Before serving, give it a quick toss to redistribute the dressing and refresh the flavors.
IN THE FREEZER: Freezing this salad is not recommended, as the fresh vegetables and vinaigrette can lose their texture and quality.
Frequently Asked Questions
Can I double this recipe for a larger group?
Yes, this recipe can easily be doubled or tripled to serve a crowd. Just make sure to adjust the dressing quantities proportionally and use a large bowl for mixing.
What is the best way to mix the dressing for even coating?
Using a mason jar is the easiest way to shake the dressing until fully combined. Alternatively, whisking it in a small bowl works well, especially if you’re making a larger batch.
What is the best way to juice a lemon for this recipe?
For maximum juice, roll the lemon on the counter while pressing lightly before cutting it. Use a citrus juicer or reamer to extract the juice and strain out the seeds.
Why This No Mayo Chicken Salad Recipe Works
This version delivers if you’re looking for a lighter take on a classic chicken salad. The fresh ingredients and tangy vinaigrette make this salad a standout. It’s not just simple to prepare—it’s versatile, packed with flavor, and perfect for anyone looking to skip the mayonnaise without sacrificing taste.
- Light but Flavorful: The vinaigrette made with extra virgin olive oil, dijon mustard, and lemon juice is crisp and refreshing, offering a bold alternative to mayonnaise.
- Great Texture: Crunchy celery, mild red onion, and tender shredded chicken create the perfect blend of textures in every bite.
- Versatile Recipe: Make a batch ahead of time and store it in an airtight container. Whether you’re making it for lunch, meal prep, or a quick dinner, it’s a simple and versatile recipe you’ll want to make again and again.
Chicken Salad No Mayo
This chicken salad no mayo is a light recipe made with shredded chicken, crunchy veggies, and a tangy vinaigrette dressing. Quick to prepare and perfect for lunch, dinner, or meal prep, it’s a versatile dish packed with fresh flavor.
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Ingredients
Salad Dressing
- ¼ cup olive oil, extra virgin
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Chicken Salad
- 2 cups boneless skinless chicken breast, cooked and shredded
- 1 cup celery, thinly sliced
- ½ cup red onion, diced
- 3 tablespoons fresh parsley, chopped
Instructions
Make the dressing:
- Mason Jar Method: Combine the oil, vinegar, lemon juice, Dijon mustard, minced garlic, thyme leaves, salt and pepper in a half pint mason jar with a lid. Ensure the lid is on very tight before shaking well until the dressing is fully incorporated.
- Mixing Bowl Method: Whisk together all the dressing ingredients in a small mixing bowl until smooth and well combined.
Assembling the salad:
- In a medium size mixing bowl, combine the cooked shredded chicken breast, thinly sliced celery, red onion and chopped parsley.
- Shake or whisk the dressing again before drizzling over the salad.
- Toss the salad with tongs until all of the salad ingredients are well coated.
- Cover the bowl tightly with plastic wrap and refrigerate for 1 hour before serving.
Notes
- Leftover rotisserie chicken is an excellent substitution for the shredded chicken breast.
- Use honey Dijon mustard in place of the Dijon mustard.
- You can make the Chicken Salad No Mayo the night before for enhanced flavor.
Nutrition
Calories: 223kcal | Carbohydrates: 4g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 429mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Vitamin A: 416IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg
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