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A serving of high protein chicken salad made without mayonnaise, garnished with fresh herbs.

Proven way to grow high protein chicken salad no mayo

This high-protein chicken salad recipe skips the mayo for a lighter, healthier option. It's packed with flavor, thanks to a blend of fresh ingredients and a zesty dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Salad
  • 2 cups cooked chicken (shredded or diced)
  • 1/2 cup celery (finely diced)
  • 1/4 cup red onion (finely diced)
  • 1/2 cup Greek yogurt (plain, non-fat)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 tablespoons fresh dill (chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Optional Add-ins
  • 1/2 cup grapes (halved)
  • 1/4 cup almonds (sliced or chopped)
  • 1/2 cup apple (finely diced)
  • 1/2 cup avocado (diced)
  • 1/2 cup cherry tomatoes (halved)
  • 1 cup spinach (chopped)
  • whole-wheat bread or lettuce cups for serving

Equipment

  • large bowl
  • small bowl
  • whisk

Method
 

Prepare the Chicken
  1. If not already cooked, cook chicken breast, then shred or dice it into bite-sized pieces. Allow the chicken to cool completely before mixing it with other ingredients.
Combine Ingredients
  1. In a large bowl, combine the cooled shredded or diced chicken with the finely diced celery and red onion. Gently mix them together to ensure an even distribution.
Prepare the Dressing
  1. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, fresh lemon juice, chopped fresh dill, salt, and black pepper. Whisk until the dressing is smooth and well combined.
Dress the Salad
  1. Pour the prepared dressing over the chicken mixture in the large bowl. Mix well, ensuring all the chicken and vegetables are evenly coated with the dressing.
Add Optional Ingredients (if using)
  1. If desired, gently fold in any of your chosen optional add-ins such as grapes, almonds, diced apple, avocado, cherry tomatoes, or chopped spinach. This adds extra flavor and texture to the salad.
Chill and Serve
  1. Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. Serve chilled on whole-wheat bread, in lettuce cups, or as a topping for a green salad.

Notes

For an extra kick, add a pinch of cayenne pepper or red pepper flakes to the dressing. You can also vary the herbs; fresh parsley or chives would work well. If you don't have cooked chicken, you can poach or grill chicken breasts for this recipe. Just make sure they are cooled before shredding or dicing.