Short Intro
This mayo-free, high-protein Best Chicken Salad Recipe is a breeze to whip up—perfectly creamy, tangy, and ready in under 30 minutes for a healthy lunch or dinner.
Full Recipe Introduction
Chicken salad has long been a picnic classic, but this Homemade twist—with Greek yogurt, crisp veggies, and a hint of fresh herbs—makes it one of the healthiest and most delicious versions you’ll find. You know what? I first dreamed this up last summer when my garden was overflowing with parsley, and I needed a Low-Carb, High-Protein dish that didn’t skimp on flavor. Since then, I’ve served it at cookouts, packed it for road-trip lunches, and even spooned it into avocado halves for an Instagram-worthy snack. Beyond being Easy to assemble, it’s naturally gluten-free, can be 100% Mayo-Free, and clocks in at roughly 320 calories and 30 grams of protein per serving (USDA data)—you’ll love how filling and versatile it is.
Why You’ll Love This Recipe (H2)
- No oven needed—just chop, mix, and chill.
- Ready in 20 minutes (or less if your chicken’s already cooked).
- Creamy texture without heavy mayonnaise—Greek yogurt steps in.
- Perfect for Lunch boxes, picnics, or a casual Dinner.
- Low-Carb and gluten-free (just skip the bread).
- High-Protein punch: about 30 g per serving keeps hunger at bay.
- Endless customizations—swap nuts, fruits, or spices.
- Stays fresh up to 4 days in the fridge (meal-prep friendly).
- Crowd-pleaser: mild enough for kids, tangy enough for grownups.
- Uses pantry staples and any leftover rotisserie chicken.
Ingredients (H2)
• 3 cups cooked chicken breast, shredded or diced (rotisserie or poached)
• ½ cup plain whole-milk Greek yogurt (Fage or Stonyfield for best creaminess)
• 2 tablespoons light mayonnaise (optional—omit for fully Mayo-Free)
• 1 celery stalk, finely chopped (for crunch)
• ¼ cup red onion, minced (or substitute shallots)
• ½ cup seedless grapes, halved (or swap dried cranberries)
• ⅓ cup slivered almonds, toasted (or chopped pecans/walnuts)
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1 teaspoon Dijon mustard (Grey Poupon or Maille)
• ¼ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh herbs (dill, parsley, or chives—chopped)
• Lettuce leaves, wraps, or whole-grain bread, for serving
Directions (H2)
- Gather & Prep
Chop the celery, onion, grapes, and herbs. Shred your cooked chicken into bite-size pieces—cold chicken keeps the salad from going mushy. - Whisk the Dressing
In a large bowl, stir together Greek yogurt, mayonnaise (if using), lemon juice, Dijon, salt, and pepper until silky. - Combine & Fold
Add chicken, veggies, fruit, and nuts to the bowl. Use a rubber spatula to gently fold everything; over-stirring can crush the grapes. - Taste & Tweak
Give it a quick taste test. More zing? Squeeze extra lemon. Want more bite? Pinch in a bit more salt or a dash of paprika. - Chill Briefly
Pop the bowl into the fridge for at least 15 minutes. Letting it rest helps flavors meld—and makes it an ideal make-ahead dish. - Serve & Enjoy
Spoon over leafy greens, tuck into a wrap, or pile on hearty bread for a satisfying sandwich.
Servings & Timing (H2)
Yield: 4–6 servings
Prep Time: 15 minutes (plus 5 minutes gathering ingredients)
Chill Time: 15 minutes (optional but recommended)
Total Time: 30 minutes
Variations (H2)
• Avocado Boost: Stir in half a diced avocado for extra creaminess.
• Curry Flair: Add 1 teaspoon mild curry powder and a sprinkle of raisins.
• Mediterranean Spin: Toss in chopped olives, sun-dried tomatoes, and crumbled feta.
• Apple Crunch: Swap grapes for crisp apple chunks and drizzle honey.
• Nut-Free Version: Replace almonds with toasted sunflower seeds.
• Vegan Style: Use chickpeas, vegan yogurt, and vegan mayo for a plant-based pick.
Storage & Reheating (H2)
Store this chicken salad in an airtight container in the fridge for up to 4 days—perfect for weekday lunches. Freezing isn’t ideal, as the yogurt can separate; instead, freeze plain shredded chicken for future salads. To serve, simply give it a quick stir after chilling and scoop onto your choice of bread or greens. For make-ahead entertaining, prep the salad earlier in the day and keep it covered; flavors deepen beautifully the longer it rests.
Notes (H2)
• Chicken Temperature: Always cool your chicken completely before mixing—it keeps the yogurt from breaking down.
• Yogurt Choice: Whole-milk Greek yogurt gives the richest mouthfeel; try Siggi’s or Chobani.
• Grape Size: Halve grapes uniformly so every bite is balanced.
• Herb Freshness: Finely chop herbs just before mixing to lock in aroma.
• Crunch Factor: If you like extra crispness, add diced cucumber or fennel.
• Salt & Acid: Final adjustments make a huge difference—always taste before serving.
FAQs (H2)
Q: Can I use canned chicken?
A: Yes—just drain it thoroughly and pat dry so your salad isn’t watery.
Q: Is this recipe truly mayo-free?
A: It can be—omit light mayo entirely and rely on Greek yogurt for creaminess.
Q: How can I make it spicy?
A: Stir in a pinch of cayenne or a few drops of hot sauce when whisking the dressing.
Q: What if I need more protein?
A: Add extra chicken or mix in a scoop of cottage cheese for a protein boost.
Q: Can I meal-prep this for the week?
A: Absolutely—pack it in individual containers and grab one on your way out.
Q: Is it kid-friendly?
A: For picky eaters, leave out the onion and grapes, or serve deconstructed.
Q: How do I keep it from drying out?
A: Store with a damp paper towel over the surface in the container to lock in moisture.
Q: Any tips for a gluten-free version?
A: Serve on lettuce wraps or use certified gluten-free bread—gluten-free oats make a fun stuffing too.
Conclusion (H2)
This Best Chicken Salad Recipe delivers creamy, crunchy, and tangy in every forkful—mayo-free yet utterly satisfying, low-carb yet packed with healthy fats, and ready in a flash. Give it a whirl, share your tweaks below, and if you love easy, delicious salads, you’ll adore my Homemade Tuna Salad or zesty Egg Salad recipes next. Happy chopping!
Best Chicken Salad Recipe
Ingredients
- 3 cups cooked chicken breast shredded or diced
- 1/2 cup plain whole-milk Greek yogurt
- 2 tablespoons light mayonnaise optional—omit for fully Mayo-Free
- 1 celery stalk finely chopped for crunch
- 1/4 cup red onion minced (or substitute shallots)
- 1/2 cup seedless grapes halved (or swap dried cranberries)
- 1/3 cup slivered almonds toasted (or chopped pecans/walnuts)
- 1 tablespoon fresh lemon juice about half a lemon
- 1 teaspoon Dijon mustard Grey Poupon or Maille
- 1/4 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh herbs dill, parsley, or chives—chopped
- Lettuce leaves, wraps, or whole-grain bread for serving
Instructions
- Chop the celery, onion, grapes, and herbs. Shred your cooked chicken into bite-size pieces—cold chicken keeps the salad from going mushy.
- In a large bowl, stir together Greek yogurt, mayonnaise (if using), lemon juice, Dijon, salt, and pepper until silky.
- Add chicken, veggies, fruit, and nuts to the bowl. Use a rubber spatula to gently fold everything; over-stirring can crush the grapes.
- Give it a quick taste test. More zing? Squeeze extra lemon. Want more bite? Pinch in a bit more salt or a dash of paprika.
- Pop the bowl into the fridge for at least 15 minutes. Letting it rest helps flavors meld—and makes it an ideal make-ahead dish.
- Spoon over leafy greens, tuck into a wrap, or pile on hearty bread for a satisfying sandwich.
