Ditch the heavy mayo and say hello to a refreshing twist on a classic chicken salad! Made with leftover chicken, this mayo-free chicken salad recipe is packed with flavor thanks to fresh thyme and a simple lemon vinaigrette. This reinvented classic will have everyone asking for seconds.
What I love about this recipe:
- Ready in 10 minutes! This recipe is so fast! Grab a store-bought rotisserie chicken (or left over wine can chicken), mix up a simple vinaigrette, and you’ll be ready to eat in no time.
- Great for Meal Prep. Say yes to easy, healthy lunch options!
- Special diet friendly. This recipe is loaded with lean protein, healthy fats, and essential nutrients to support a balanced lifestyle. It’s naturally gluten free and keto-friendly! (Be sure to read the ingredient tips)
Reinventing the Classic: Chicken Salad without Mayo
I recently went to happy hour at a place that I always assumed was a typical dive bar I was pleasantly surprised to find that they actually had a really nice menu.
I had a seared scallop appetizer and a craft beer, but there were two other items on the menu that really intrigued me.
The first was a roast carrot plate. I’ve never seen anything like that on a restaurant menu before, but I’m definitely into it.
The second was a lemon-thyme chicken salad served with pita wedges. Since I don’t eat mayonnaise, traditional chicken salad isn’t something that I think about very often. But this version was made without mayo, and it sounded absolutely delightful.
If the mayo in traditional chicken salad just doesn’t do it for you either – or if you’re searching for a fresh new way to mix things up – you’re in for a treat!
This recipe takes a beloved classic and elevates it with exciting flavors and endless opportunities for customization.
I had a blast experimenting with different ingredients and methods in order to whip up this drool-worthy dish.
I’m so excited with how this recipe came out!
It’s absolutely delicious and it only takes about 10 minutes to throw together. It’s perfect as an easy dinner, but would also be a great addition to your picnic basket or tucked into your lunchbox. Keep on reading, and I can’t wait for you to try it!
Ingredients and Substitutions
Shredded Chicken. The star of the show! To keep things nice and simple, I use leftover rotisserie chicken. It saves you heaps of time compared to cooking your own chicken. But if you do fancy cooking, poached or grilled chicken works just as well. You could also use chicken breasts poached in chicken broth (or beer!) for this recipe, but I’d stay away from grilled chicken breasts, which are drier.
Celery Ribs. A staple in any chicken salad for that iconic crunch! Choose celery that looks crisp with bright green leaves. No leaves? No problem! Focus on those firm, fresh-looking stalks. If celery’s just not your thing, swap with fresh radishes or cucumber for similar crunch without the strong celery flavor.
Fresh Thyme Leaves. My absolute favorite herb! It’s aromatic, earthy, a little bit citrusy, and adds major flavor depth to this healthy chicken salad recipe. Look for sprigs with vibrant green leaves before using them. If you can’t fine fresh ones, use half the amount of dried thyme.
Fresh Parsley. The unsung hero of our dish, parsley adds delightful flavor and a pop of color. Choose fresh, bright green bunches with no signs of wilting.
Fresh Lemon Juice. Lemon juice brightens up the dish with a refreshing tang. Look for lemons that feel heavy for their size with smooth, shiny skin. In a pinch, bottled lemon juice can also be used.
Dijon Mustard. The little spark our salad needs, providing a little extra tang and helping emulsify the dressing. Check the ingredient label on your mustard if you’re following a keto or gluten-free diet to make sure the ingredients are compliant!
Shallot. You know how much I love shallots for their delicate onion flavor. A few teaspoons of finely minced red onion or even some green onions can also be used.
Pine Nuts. Throw in a handful of these, and you’ll elevate your chicken salad to gourmet heights. They give your salad a pleasant crunch and a burst of nutty flavor! For a more affordable option, you can swap them for sunflower seed kernels, which have a similar crunch.
Olive Oil.
Salt.
Black Pepper.
“Make It Your Own” Recipe Tips
- Mix and match herbs or try adding a sprinkle of your favorite spice blend for a unique flavor twist. Some good ones to try are fresh dill, paprika, or oregano.
- For a creamy chicken salad stir 2-4 tablespoons of sour cream or plain Greek yogurt into the dressing. If the dressing is too tangy, you can add a drizzle of honey to mellow things out. For another take, try mixing in mashed ripe avocados and a little lime juice!
- Double down on the lemon flavor by adding lemon zest along with the juice
- Use lean chicken from the breast for a lighter flavor with less fat, or dig into the thighs for a more richly flavored salad.
- For a sweeter salad, add an apple chopped into small pieces or halved red grapes to the mix.
How long can I store leftovers?
This salad is good for about 3-4 days in an airtight container. It’s great for meal prep lunches!
Can this chicken salad be frozen?
It can be! Ro prevent freezer burn and preserve the flavor of the salad, store it in a freezer bag with as much excess air as you can remove sqeezed out.
Can I used canned chicken?
If you like canned chicken, go for it. It’s not my thing though., Fresh roasted chicken definitely tastes best!
Why is my chicken salad watery?
If you’re cooking your chicken fresh rather than using leftovers, sure to let it cool completely before mixing it with the other ingredients.
What should I serve it on?
I LOVE this salad on croissants. While I was trying to figure out what to serve this chicken salad on, I found these croissants in the bulk bakery case at my local grocery store. They were small – about the size of my palm – and curved into a complete circle. Sliced crosswise, they made the perfect pillowy rolls for my chicken salad sandwiches, and their buttery flavor was a really nice contrast against the tart lemon dressing.
Croissants are definitely indulgent though, even if they’re small. Other options include hamburger rolls, air fryer tortilla chips, whole wheat toast, or in a pita.
If you’re limiting your carbs, you could also eat it in lettuce or endive cups, on top of a green salad, or straight out of the bowl.
I was worried that my chicken salad would be dry without something like mayo or yogurt, but this simple lemon dressing adds plenty of moisture.
If you love this chicken salad recipe, be sure to check out these other mayo-free twists on classic recipes:
- Baked Crab Cakes
- Mayo-Free Tuna Salad
- Keto Buffalo Chicken Dip
- Potato Salad without Mayo
- Avocado Tuna Salad
Chicken Salad without Mayonaisse
Ingredients
- 2 Tablespoons pine nuts optional
- 2 cups shredded rotisserie chicken
- 2 celery ribs thinly sliced
- 1 Tablespoon fresh thyme leaves
- ¼ cup fresh parsley chopped
- 2 lemons juiced
- 1 teaspoon Dijon mustard
- ½ shallot minced
- 2 Tablespoons olive oil
- salt and pepper
- 4 small croissants pita bread, or lettuce cups, for serving
Instructions
- Set a small, dry skillet over medium-low heat. Add the pine nuts and cook 2-3 minutes, stirring frequently, until toasted. Remove from heat.
- Add the chicken, celery, thyme, parsley, and toasted pine nuts to a large bowl. Mix to combine.
- In a small bowl, whisk together the lemon juice, mustard, shallot, and olive oil. Season to taste with salt and pepper.
- Pour the dressing over the chicken; mix to combine. Eat immediately or refrigerate until chilled.
The flavors make sense in this but the ratios are way off in my opinion. The amount of lemon made this bitter and I had to add quite a bit more mustard, oil, water and even sugar to make it edible. Maybe having a measurement of lemon juice in TBLS would help give a better idea of balancing the flavor? I do like the addition of fresh thyme and it is certainly a much less heavy, rich version of traditional chicken salad. I’ve come back to this recipe a few times but something about it is just off. Good concept just not working for me.
Callie’s idea of using relish sounds good. I like Lauren’s first photo of the sandwich: it looks like it’s threatening “If you don’t eat me, I’ll eat you.”
I made this last night for me n the wife and Man-Oh-MAN this was aMAZing!!! Paired with baked baby red potatoes and steamed veggies…two thumbs up!!!!