No-Mayo Chicken Salad

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Last updated: May 1, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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If you're not a fan of mayonnaise and celery in your chicken salad, try this no-mayo salad instead.

It's made with an olive oil-based dressing, and it's delicious! It also keeps really well in the fridge for several days.

No-Mayo Chicken Salad - Healthy Recipes Blog (1)

I really like classic chicken salad. I like the creamy mayonnaise-based dressing and the crunch from the celery. But not everyone likes the classic recipe and many people don't want mayonnaise in their salad.

If you're one of them, or just feel like trying something new, this salad is perfect for you. (Or try these flavorful Thai chicken salad or Chinese chicken salad!)

The medley of textures and flavors in this delicious no-mayo chicken salad is exquisite. Instead of mayonnaise, the dressing is based on olive oil and wine vinegar.

With olives, red onions, and crumbled feta cheese, this is a unique, fresh-tasting salad. I think you are going to love it!

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Ingredients
Variations
Instructions
Expert tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Chicken Salad Recipes
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Ingredients

The full list of ingredients and the exact measurements for making this no-mayo chicken salad are included in the recipe card below. Here are a few highlights and comments about some of the ingredients:

Olive oil: I like to useextra-virgin olive oil in the dressing. But if you prefer light and fruity olive oil, that should be fine too.
White wine vinegar: Another dressing ingredient. Red wine vinegar works too. But I don't recommend using distilled white vinegar. It's too acidic.
Dijon mustard: I add this traditional French mustard to the dressing for its wonderful flavor and also because it helps emulsify the dressing.
Warm water: Added to help mellow out the sharp flavors of the vinegar and mustard.
Red onion: Make sure it's finelyminced - no one wants to bite into a large chunk of raw onion!
Pitted olives: Black, green, or a mix of both. Whatever you like and enjoy! I find that Kalamata olives work really well in this salad.
Shredded cooked chicken: I normally use chicken breasts. Rotisserie chicken works too. Just be sure to remove the skin.
Feta cheese: You can crumble it yourself or buy it already crumbled.
Cilantro: If you're not a fan of cilantro, fresh chopped parsley is also good.

Variations

This salad is excellent just the way it is. But here are a few ideas for you to vary the basic recipe:

Use basil instead of cilantro. I love the flavor that basil adds to this salad!
You can use fresh lemon juice instead of vinegar.
Try crumbled goat cheese instead of feta. I tried both versions and both are very good.
Add a tablespoon of capers. I love the tang they add.
If you like spicy food, add ¼ teaspoon of red pepper flakes to the dressing.

Instructions

Making this no-mayo chicken salad is super easy! The detailed instructions are included in the recipe card below. Here are the basic steps:

Bake your chicken breasts, then cool and shred them.
Prepare the dressing: In a jar with a tight-fitting lid, add olive oil, vinegar, water, garlic, Dijon mustard, salt, pepper, and dried thyme. Seal the jar well. Shake until the ingredients emulsify into a dressing. (Photos 1-2).
In a salad bowl, add the shredded chicken, onions, olives, chicken, feta, and cilantro. Pour the dressing on top and gently toss to combine. (Photos 3-6).

No-Mayo Chicken Salad - Healthy Recipes Blog (2)

Expert tip

While this salad is excellent when freshly made, it's even better if allowed to rest in the fridge for an hour or so. This allows the flavors to meld. Just remember to give it another stir before serving.

Recipe FAQs

Can I use rotisserie chicken in this recipe?

Yes, absolutely. If you do, remember to remove the skin before shredding the chicken and adding it to the salad. I love warm crispy chicken skin, but cold chicken skin isn't very good and will not work in a salad.

Can I use yellow onion?

Yellow onions would be a bit too sharp, I think. You could try white onion, which is milder and not as sharp as yellow onion. Or perhaps use the green parts of scallions.

Serving Suggestions

Served on its own or on a bed of shredded lettuce, this salad is the perfect lunch. But sometimes, on hot summer nights when I don't feel like cooking, I serve it for dinner. No one complains!

Since this salad is a full meal, there's really no need to serve it with anything on the side. But if you wish, you can serve it with some toasted and buttered almond flour bread. You can also stuff the salad inside lettuce wraps.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days (but take into account how old was the chicken you used!). Give the salad a good mix before serving it.

No-Mayo Chicken Salad - Healthy Recipes Blog (3)

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Chinese Chicken Salad
Thai Chicken Salad
Chicken Cobb Salad

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Recipe Card

4.99 from 59 votes

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If you're not a fan of mayonnaise and celery in your chicken salad, try this no-mayo chicken salad instead. It's made with an olive oil-based dressing, and it's delicious!

Prep Time20 minutes mins

Rest time1 hour hr

Ingredients

Dressing:

▢ 2 tablespoons olive oil
▢ 1 tablespoon white wine vinegar
▢ 1 tablespoon hot water
▢ 1 teaspoon garlic minced
▢ 1 teaspoon Dijon mustard
▢ ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon sea salt
▢ ¼ teaspoon black pepper freshly ground
▢ ¼ teaspoon dried thyme

Salad:

▢ 2 large chicken breasts cooked and shredded (1 lb. cooked weight)
▢ ¼ cup red onion minced (1 oz)
▢ ½ cup kalamata olives pitted, sliced (2 oz)
▢ ¼ cup feta crumbled (2 oz)
▢ ½ cup cilantro chopped

Instructions

Prepare the dressing:

In a jar with a tight-fitting lid, add the olive oil, vinegar, water, garlic, Dijon, kosher salt, black pepper, and dried thyme.
Seal the jar well and shake it until the ingredients emulsify into a dressing.

Prepare the salad:

In a salad bowl, add the chicken, onions, olives, feta, and cilantro. Gently toss to combine.
Gently mix in the dressing.
Let the salad rest in the fridge for one hour (or overnight - it improves in the fridge). Mix again before serving.
Serve the salad as is in bowls, on a bed of shredded lettuce, or in lettuce wraps.

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Nutrition per Serving

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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.

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About the Author

Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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Comments

Review this Recipe or Ask a Question:

Gail
November 24, 2023 at 10:33 am

This salad is extraordinary! I never thought to use an olive-oil based dressing for chicken salad. Alway used mayo. This was flavorful and refreshing. Thank you!
Reply
- Vered DeLeeuw
  November 24, 2023 at 1:59 pm
  You're very welcome, Gail! Glad you liked it.
  Reply