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chicken salad without mayo

Chicken Salad Without Mayo

A light and refreshing chicken salad made with olive oil and lemon juice instead of mayonnaise. Packed with protein, crunchy vegetables, and sweet grapes for a healthier twist on the classic.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked shredded chicken breast rotisserie chicken works well
  • 1/2 cup diced celery
  • 1/2 cup halved red grapes
  • 1/4 cup sliced almonds toasted
  • 1/4 cup diced red onion optional
  • 1/4 cup chopped fresh herbs parsley, dill, or tarragon (optional)
For the Dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt or to taste
  • freshly ground black pepper to taste
  • 1 tablespoon honey or maple syrup optional, for sweetness
Optional Add-ins
  • 1/4 cup dried cranberries
  • 1 avocado diced
  • 1/4 cup plain Greek yogurt for extra creaminess

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Cutting board
  • Sharp knife
  • Whisk

Method
 

  1. In a large mixing bowl, combine the shredded chicken, diced celery, and halved red grapes. Add any optional ingredients like red onion, fresh herbs, or dried cranberries.
  2. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until well combined. Add honey or maple syrup if using.
  3. Season the dressing with salt and freshly ground black pepper to taste.
  4. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated.
  5. If using Greek yogurt or diced avocado for creaminess, fold it in now.
  6. Sprinkle the toasted sliced almonds on top just before serving.
  7. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For meal prep, keep the toasted almonds separate until ready to serve.
  • This chicken salad keeps well in the refrigerator for 3-4 days in an airtight container.
  • If the salad seems dry after refrigeration, add a small drizzle of olive oil or a squeeze of lemon juice.