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 Time15

Chill Time1

Total Time1 15

Course: Salad

Cuisine: American

Keyword: Chicken Salad No Mayo Recipe, Chicken Salad Without Mayo, Chicken Salad Without Mayo Recipe

Servings:

Calories: 223kcal

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