Chicken Salad Without Mayo

Instead of the traditional creamy mayonnaise, this chicken salad uses a honey mustard vinaigrette that gives the salad a lighter taste. It’s perfect for those who prefer a healthier or dairy-free alternative. The sweet dressing complements the crunch of fresh veggies like celery and red onion, creating a dish that’s both refreshing and easy to prepare.

Plus, it’s versatile—enjoy it in sandwiches, wraps, or even as a salad topping. With just a few simple steps and ingredients, this chicken salad without mayo is not only delicious but also a breeze to whip up, making it an ideal option for quick lunches or meal prep.

Ingredients

Cooked Chicken, Shredded:

• Shredded chicken is the main protein in this salad. You can use any cooked chicken, such as rotisserie chicken, leftover cooked chicken, or even poached chicken breasts.
• Shred the chicken into small, bite-sized pieces using your hands, forks, or a stand mixer with the paddle attachment for quicker shredding. This ensures the chicken is easy to mix with the other ingredients and provides a consistent texture.

Celery, Finely Chopped:

• Chop the celery into small, even pieces to ensure they blend well with the chicken and other ingredients without being too overwhelming in texture.

Red Onion, Finely Chopped:

• Chop the red onion finely to make it easier to incorporate into the salad and to avoid overpowering the other ingredients.

Dijon Mustard:

• It brings a bit of heat and sharpness, making the dressing more vibrant and flavorful. Dijon mustard pairs well with the honey and vinegar, adding depth to the vinaigrette.

Honey:

• Use raw honey for the best taste, though regular honey works as well.

White Wine Vinegar:

• Use white wine vinegar instead of other vinegars for a milder, more delicate flavor.

Fresh Herbs for Garnish (Parsley, Dill, or Scallions):Fresh herbs such as parsley, dill, or scallions are used as garnish to add a pop of color and additional freshness to the salad. Choose the herb based on your flavor preference: parsley offers a mild, grassy flavor, dill adds a slight tang, and scallions provide a mild onion taste.

How To Make Chicken Salad Without Mayo

1. Prepare the Chicken

• Shred the Chicken: Start by shredding your cooked chicken into small, bite-sized pieces. You can use rotisserie chicken, leftover cooked chicken, or cook fresh chicken breasts. Shred the chicken using your hands, forks, or a stand mixer. The chicken should be shredded finely to ensure it blends well with the other ingredients and doesn’t clump together.

2. Prepare the Vegetables

• Chop the Celery: Take your celery stalks and finely chop them into small, uniform pieces. The celery should provide a satisfying crunch, so aim for pieces that are not too large or too small.
• Chop the Red Onion: Dice the red onion finely. You want small pieces of onion that will provide flavor without being too pungent. Finely chopping ensures the onion blends well with the chicken and the dressing, distributing its flavor evenly.

3. Make the Dressing

• Whisk Together Dijon Mustard, Honey, White Wine Vinegar, and Olive Oil: In a small bowl, combine Dijon mustard, honey, white wine vinegar, and extra virgin olive oil. Use a whisk to stir the ingredients together until smooth and well-combined. This will create a balanced vinaigrette that is tangy from the mustard and vinegar, sweet from the honey, and rich from the olive oil.

4. Combine the Ingredients

• Add Chicken, Celery, and Red Onion to a Large Bowl: In a large bowl, place the shredded chicken, chopped celery, and chopped red onion. These are the main components of the salad, and they provide a great base of flavors and textures.
• Pour the Dressing Over the Chicken Mixture: Once the dressing is prepared, pour it over the chicken, celery, and onion mixture. Toss gently with a spoon or spatula to ensure everything is evenly coated with the dressing. Be careful not to over-mix, as you want the chicken and veggies to stay in large pieces for a better texture.

5. Season and Let Rest

• Season with Fresh Black Pepper: If desired, season the salad with freshly ground black pepper to taste. The pepper adds a slight heat and enhances the overall flavor profile.
• Let the Salad Rest: Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator for at least 15 minutes. This resting time allows the flavors to meld together and ensures the salad is nice and cold.

6. Garnish and Serve

• Garnish with Fresh Herbs: Before serving, garnish the salad with fresh herbs such as parsley, dill, or scallions. This adds a fresh burst of color and flavor, making the salad look appealing and taste even better.
• Serve: The chicken salad is now ready to serve. You can enjoy it:
  • On a bed of greens, such as mixed lettuce, arugula, or spinach, for a fresh and healthy option.
  • In a sandwich, by spreading the chicken salad between slices of bread or in a wrap.

As a light stand-alone meal or as a side dish to complement other meals.

Pro Tips for Best Results

1. Customize the Ingredients: You can add other vegetables or ingredients, such as grapes (for sweetness), apples (for crunch), or nuts (for extra texture), to further enhance the flavor and texture of the salad.
2. Make It Ahead: This salad can be made a few hours ahead or even the day before to allow the flavors to blend. Just keep it refrigerated until ready to serve.
3. Adjust the Dressing: If you prefer a more tangy dressing, you can add an extra splash of white wine vinegar. Alternatively, if you like it sweeter, add more honey.

Use Leftover Chicken: This recipe is perfect for using up leftover chicken or rotisserie chicken, making it a great option for meal prep or a quick dinner.

Additions And Substitutions

• White wine vinegar can be replaced with red wine vinegar or apple cider vinegar.
• If red onion isn’t to your liking, you can easily substitute it with spring onion or a milder option.
• Feel free to add extra crunchy vegetables if desired. Bell peppers, seedless cucumbers, or finely chopped carrots are all great options.

How To Store

Keep any leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days.Since this is a non-mayo chicken salad, you can freeze the leftovers in a freezer-safe container or bag for up to 2 months.

More Chicken Salad Recipes

• Hot Honey Chicken Salad
• Chicken Salad Without Celery
• Chicken Salad Recipe Without Grapes
• Chicken Macaroni Salad With Nestle Cream