Chicken Salad No Mayonnaise

Name: Chicken Salad No Mayonnaise
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups shredded cooked chicken breast; ½ cup plain Greek yogurt (or dairy-free plain yogurt); 1 tbsp Dijon mustard; 1 tbsp fresh lemon juice; 1 tbsp olive oil; ½ cup chopped celery; ¼ cup finely chopped red onion; 1 small apple, diced; 2 tbsp chopped fresh parsley; Salt and pepper, to taste

Recipe by Jordan Avery · Updated August 2025

Chicken Salad

There's something magical about a chicken salad that skips the mayo-it's bright, tangy, and so much lighter than the classic version. Home cooks love it for quick lunches, picnics, or even a light dinner because it's effortless to make and packed with fresh flavors. The Greek yogurt adds a silky richness while keeping it protein-packed, and the crunchy apples and celery give it a refreshing contrast. It's the kind of dish that feels indulgent but is secretly good for you.

What Makes This Recipe Special

Uses Greek yogurt instead of mayo for a tangy, protein-rich base that's lower in fat and higher in nutrients.
Includes fresh apple for natural sweetness and crunch, balancing the creamy dressing perfectly.
Olive oil and Dijon mustard add depth without overpowering the dish, making it vibrant and complex.
Chilling for 30 minutes before serving lets the flavors meld for a more cohesive and satisfying bite.

⏱ 35 mins

American

Servings 4

Ingredients

2 cupsshredded cooked chicken breast

½ cupplain Greek yogurt (or dairy-free plain yogurt)

1 tbspDijon mustard

1 tbspfresh lemon juice

1 tbspolive oil

½ cupchopped celery

¼ cupfinely chopped red onion

1 smallapple, diced

2 tbspchopped fresh parsley

Salt and pepper, to taste

Nutrition

210.5 caloriesCalories

Per serving · Values are estimates

Instructions

If not already cooked, cook the chicken breast using poaching, grilling, or baking methods, then shred it.

In a medium bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth.

In a large mixing bowl, combine the shredded chicken, celery, red onion, and apple. Pour the dressing over the top and toss gently until well coated.

Stir in chopped parsley. Cover and refrigerate for at least 30 minutes to let the flavors blend.

Essential Tips

Greek yogurt choice

Opt for full-fat Greek yogurt for the creamiest texture, or use a dairy-free version like coconut or almond yogurt for a vegan alternative. Avoid Greek-style yogurts labeled 'low-fat'-they can water down the dressing and make it less luscious.

Apple prep timing

Dice the apple just before mixing to prevent browning and maintain a crisp texture. If prepping ahead, toss apple pieces with a splash of lemon juice to keep them fresh.

Herb freshness

Use fresh parsley for the best flavor, but cilantro or dill can be swapped in for a different herbal note. Add the herbs right before serving to preserve their vibrancy.

Seasoning adjustment

Taste the dressing before mixing it with the chicken-it might need a pinch more salt or a squeeze of lemon. The flavors will intensify after chilling, so season boldly upfront.

Chicken texture

For extra tenderness, use poached chicken breast, which stays juicy and shreds easily. Avoid overcooking; the chicken should be cooked just until it reaches 165°F internally.

Smart Swaps & Variations

Avocado version Replace half the Greek yogurt with mashed avocado for a richer, creamier texture and healthy fats. Add a pinch of cumin to the dressing for depth.

Spicy kick Stir in ½ teaspoon of smoked paprika or a dash of hot sauce into the dressing for a subtle heat. Top with sliced jalapeños before serving.

Nutty crunch Toast ¼ cup of chopped walnuts or pecans and fold them into the salad for added texture and nutty flavor. Works especially well with a drizzle of honey in the dressing.

Grain bowl base Serve over a bed of quinoa or farro instead of bread for a hearty, protein-packed grain bowl. Add a sprinkle of feta cheese for extra tang.

What to Serve With This

Whole-grain toast or croissants for a classic sandwich, or in lettuce wraps for a low-carb option.
A crisp mixed greens salad with a light vinaigrette to balance the creamy chicken salad.
Pita chips or crackers for scooping, paired with chilled white wine or sparkling water with lemon.
Stuffed into halved avocados or bell peppers for an elegant appetizer or light meal.

Storage & Reheating

Storage

Store in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making it even more delicious the next day.

Reheating

This salad is best enjoyed cold-no reheating needed! If you must warm it, gently heat in a skillet over low heat until just warmed through, but avoid boiling to preserve the texture of the chicken and apple.

Expert Chef Tips

Press the shredded chicken between paper towels before mixing to remove excess moisture, which prevents the salad from becoming watery.
For a smoother dressing, strain the Greek yogurt through a fine-mesh sieve for 10 minutes before mixing to remove excess liquid.
Add a splash of apple cider vinegar to the dressing if the Greek yogurt is too thick or the salad needs more acidity after chilling.

Equipment You’ll Need

Medium mixing bowl for the dressing
Large mixing bowl for combining ingredients
Whisk for emulsifying the dressing
Chef's knife and cutting board for chopping

Nutritional Benefits

High in protein (around 25g per serving) from Greek yogurt and chicken, keeping you full longer.
Lower in saturated fat compared to traditional mayo-based chicken salad, thanks to Greek yogurt and olive oil.
Contains healthy fats from olive oil and apple, which support heart health and provide sustained energy.
Rich in vitamin C from apple and lemon juice, which boosts immunity and aids in collagen production.

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Frequently Asked Questions

Can I use rotisserie chicken instead of cooking fresh?

Absolutely! Rotisserie chicken is a fantastic shortcut and adds a deeper, savory flavor to the salad. Just shred the meat and remove any skin for a cleaner texture.

What's the best way to shred chicken evenly?

Use two forks to pull the chicken apart in opposite directions, or pulse it briefly in a food processor for uniformly small pieces. Avoid over-processing, or it'll turn mushy.

Can I make this ahead for meal prep?

Yes! Prep the salad up to 2 days ahead, but wait to add the apple until right before serving to keep it crisp. Store the dressing separately if prepping more than 1 day ahead.

Is there a substitute for red onion?

Shallots or green onions work well for a milder flavor. Soak thinly sliced red onion in cold water for 10 minutes to mellow its sharpness if you prefer a less intense bite.

What if I don't like apples in chicken salad?

Try diced pears, grapes, or even dried cranberries for sweetness. For crunch, add diced cucumber or jicama instead of celery.

Can I freeze chicken salad?

It's not recommended-freezing can make the chicken rubbery and the apple mushy. Stick to refrigeration for the best texture.

How do I adjust the recipe for more protein?

Add an extra ½ cup of shredded chicken or mix in ¼ cup of chopped hard-boiled eggs for extra richness and protein.

What's the best way to poach chicken for this recipe?

Simmer chicken breasts in water or broth with a bay leaf, peppercorns, and a pinch of salt for 15-20 minutes until cooked through. Let it rest in the liquid for 10 minutes before shredding.