This Healthy Chicken Salad without mayo is a fresh, creamy, and protein-packed take on the classic. Instead of mayonnaise, I mix in Greek yogurt, Dijon mustard, and lemon juice to create a tangy, satisfying dressing. Whether I’m using rotisserie chicken or leftovers, this comes together in under 15 minutes—perfect for meal prep or a quick lunch.

Healthy Chicken Salad Recipe (No Mayo, Easy to Make)

Why You’ll Love This Recipe

I love this recipe because it’s light, flavorful, and super flexible. It’s a healthier alternative that still delivers the creamy texture I expect from chicken salad. It works beautifully in sandwiches, wraps, or even lettuce cups. Plus, it’s easy to customize based on what I have in the fridge—whether that’s different fruits, herbs, or crunchy veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups shredded chicken (rotisserie or leftover)
2 stalks celery, chopped
¼ cup red onion, chopped
½ cup grapes, quartered
¼ cup fresh parsley, chopped
2 tablespoon walnuts, chopped

For the dressing:

½ cup plain Greek yogurt (any fat content)
1–2 tablespoon Dijon mustard
Juice of 1 large lemon
1 teaspoon garlic powder
½ teaspoon kosher salt (more to taste)
¼ teaspoon black pepper (more to taste)

Directions

I start by chopping the chicken, celery, onion, grapes, walnuts, and parsley.
In a large bowl, I whisk together the Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
Then I add the chopped ingredients into the bowl and toss everything together until well combined.
I always give it a taste and adjust the seasoning if needed—sometimes I like it a little tangier or creamier.

Tip: When I want to save time, I pulse the chicken in a food processor for a quick shred.

Servings and timing

Servings: 4
Serving Size: About ½ cup (heaping)
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Variations

Creamy Avocado: I like mashing in half an avocado for an even creamier texture and a boost of healthy fats.
Dairy-Free: When I want to skip dairy, I swap in coconut, almond, or cashew yogurt.
Spicy: Adding red pepper flakes or a squirt of sriracha gives this salad a nice kick.
Briny: I chop in a few green olives or dill pickles when I want extra tang.
Fruity: Diced apples, cranberries, or chopped dates make a delicious sweet contrast.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. This dish doesn’t need reheating—it’s best served cold or at room temperature. It’s also perfect for prepping ahead of time; I often chop the veggies and chicken the night before and just mix everything together the next day.

FAQs

Is this Chicken Salad without Mayo healthy?

Yes, it’s packed with lean protein, healthy fats from walnuts, and fiber from veggies. Replacing mayo with Greek yogurt lowers saturated fat while boosting calcium and probiotics.

Do I have to use rotisserie chicken?

No, I can use any cooked chicken I have on hand—grilled, baked, or even leftover chicken breast works just as well.

Is this recipe gluten-free?

Yes, as long as I pair it with gluten-free sides or serve it on gluten-free bread or lettuce wraps, the salad itself is completely gluten-free.

Can I make it ahead?

Definitely. I often prep the chicken and veggies, and even whisk the dressing in advance. I just wait to combine everything until I’m ready to eat to keep it fresh.

What’s the best way to serve this salad?

I like making wraps with whole wheat tortillas, stuffing it into sandwiches with crisp lettuce and tomatoes, or simply scooping it onto crackers or greens for a low-carb option.

Conclusion

This no-mayo chicken salad is one of my go-to healthy lunches. It’s quick to make, endlessly versatile, and full of fresh, satisfying flavor. Whether I’m packing it for work or enjoying it as a post-workout meal, this version keeps me fueled and happy. I always find myself coming back to it, and I hope it becomes a staple in your kitchen too.