Chicken Salad Recipe No Mayo
This healthy, mayo-free chicken salad is made with fresh ingredients like chicken, avocado, Greek yogurt, and crunchy vegetables. Perfect for a light lunch or dinner, it’s creamy, flavorful, and a nutritious twist on the classic chicken salad.
Ingredients
- 2 cups cooked and shredded chicken breast (about 2 breasts)
- 1 avocado, diced
- ½ cup Greek yogurt (plain)
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 celery stalk, chopped
- 1/4 red onion, finely chopped
- 1/2 cup red bell pepper, diced
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
- Cook the chicken: Roast the chicken for 20-25 minutes at 375°F (190°C), or until its internal temperature reaches 165°F (74°C). Shred the chicken once it’s cooled.
- Prepare the dressing: In a bowl, combine Greek yogurt, Dijon mustard, and lemon juice. Mix until smooth.
- Assemble the salad: In a large bowl, combine shredded chicken, diced avocado, chopped celery, red onion, and bell pepper.
- Add dressing: Pour the Greek yogurt dressing over the salad and toss everything to combine.
- Season: Add salt and pepper to taste, and garnish with fresh parsley, if desired.
Notes
- You can substitute Greek yogurt with low-fat sour cream for a different taste.
- This salad can be served on a bed of greens, in a wrap, or as a sandwich filling.
- The salad keeps well in the fridge for up to 2 days.
- Feel free to add or swap ingredients like cucumbers, shredded carrots, or even nuts for extra crunch.