I just made a Yogurt Chicken Salad that’s unbelievably creamy and crunchy at once, packed with cranberries, celery and punchy Dijon so you’re not missing mayo for a second.

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I adore this Chicken Salad Without Mayo because it eats like a guilty secret that’s actually smart. I love the tang from plain Greek yogurt and the pop of dried cranberries that keeps every bite interesting.

It’s a Yogurt Chicken Salad that doesn’t pretend to be light and boring, it’s creamy, crunchy, and loud with flavor. I grab it for lunch, for a fast dinner, for when I need something that feels like effort but isn’t.

But mostly I make it because I can’t stop eating it. Seriously.

You’ll want a big fork. Trust me, you will right now immediately.

Ingredients

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Chicken: the protein and base, hearty and satisfying.
Greek yogurt: creamy swap for mayo, tangy and light.
Dijon mustard: a sharp kick, keeps things lively.
Fresh lemon juice: bright zip that wakes every bite.
Apple cider vinegar: tangy depth, it cuts through creaminess.
Celery: crisp crunch that keeps the salad interesting.
Dried cranberries: sweet chew, adds playful contrast.
Green onions: mild bite and fresh green flavor.
Toasted nuts: nutty crunch and a little richness.
Fresh parsley: herbal lift that feels surprisingly bright.
Honey or maple: optional touch of sweet balance.
Kosher salt: pulls flavors together, don’t skip it.
Black pepper: warm finish, a tiny peppery sting.
Iceberg or butter lettuce: basically a crisp, pretty serving bed.

Ingredient Quantities

3 cups cooked chicken, shredded or chopped

3/4 cup plain Greek yogurt

2 tbsp Dijon mustard

1 tbsp fresh lemon juice

1 tbsp apple cider vinegar

1/3 cup celery, finely chopped

1/3 cup dried cranberries, roughly chopped

1/4 cup green onions, thinly sliced

1/4 cup toasted walnuts or slivered almonds, chopped

2 tbsp fresh parsley, chopped

1 tsp honey or maple syrup optional

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Iceberg or butter lettuce leaves for serving optional

How to Make this

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1. Put the Greek yogurt, Dijon mustard, lemon juice, apple cider vinegar, honey or maple syrup (if using), salt and pepper into a medium bowl and whisk until smooth and tangy.

2. Add the shredded or chopped cooked chicken to a large mixing bowl, pour about half the dressing over it and toss gently to coat; you can always add more later so the salad doesn’t get too wet.

3. Fold in the finely chopped celery, chopped dried cranberries, thinly sliced green onions, toasted walnuts or slivered almonds, and chopped parsley until everything is evenly distributed.

4. Taste and adjust seasoning: add more salt, pepper, lemon juice or a splash more vinegar if it needs brightness; if it seems too tart, add a little more honey or yogurt.

5. Pour the remaining dressing over the chicken mixture a little at a time until you reach the consistency you like, then gently stir to combine. don’t overmix or the nuts will break down.

6. For best flavor, cover and chill in the fridge for at least 30 minutes so the flavors meld; you can make it up to 24 hours ahead, but wait to add nuts if you want them extra crunchy.

7. Serve scoops of the chicken salad on a bed of iceberg or butter lettuce leaves, or pile it on bread, in a wrap, or over mixed greens.

8. Leftovers keep well in an airtight container in the fridge for 3 to 4 days; if it thickens after chilling, stir in a splash of water, lemon juice or extra yogurt to loosen.

9. Quick tips: toast the nuts lightly in a dry skillet for a minute or two to boost flavor, use rotisserie chicken to save time, and chop the cranberries smaller so every bite has some sweetness.

Equipment Needed

1. Medium mixing bowl
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Cutting board
6. Chef’s knife
7. Silicone spatula or wooden spoon
8. Dry skillet for toasting nuts and a sheet pan or bowl for cooling them
9. Airtight container for chilling and storing leftovers

FAQ

Q: Can I use rotisserie chicken or leftover roasted chicken?

A: Yes, rotisserie or leftover roasted chicken works great. Just shred or chop it into bite sized pieces. Dark meat will make it richer, white meat is leaner.

Q: How long will this chicken salad keep in the fridge?

A: Stored in an airtight container it lasts about 3 to 4 days. The yogurt can thin a bit over time, so give it a quick stir before serving.

Q: Can I swap the Greek yogurt for something else?

A: Sure, plain regular yogurt or a non dairy yogurt will work, though flavor and thickness change. For a creamier feel try half yogurt and half mashed avocado.

Q: What can I use instead of walnuts or almonds if I have a nut allergy?

A: Pumpkin seeds, sunflower seeds or crispy chickpeas add crunch without nuts. You can also leave nuts out entirely and add extra celery.

Q: Is the honey or maple syrup necessary?

A: It is optional. A small touch of sweetness balances the tang from lemon and vinegar, but skip it if you prefer savory or need to avoid added sugar.

Q: Best ways to serve this chicken salad?

A: Serve it in lettuce cups, on toasted bread, in a pita, or over mixed greens. It also makes a great sandwich filling and is perfect for packing in lunches.

Chicken Salad Without Mayo Recipe Substitutions and Variations

Plain Greek yogurt: swap with plain sour cream or mashed avocado for a creamier, slightly tangy salad. Sour cream keeps it rich; avocado makes it silkier and a bit greener.
Dijon mustard: use yellow mustard or whole grain mustard if you want it milder or with texture. Yellow is sweeter, whole grain gives little crunch.
Dried cranberries: replace with raisins, chopped dried cherries, or a crisp apple like Granny Smith for freshness and bite.
Toasted walnuts or slivered almonds: use toasted pecans or roasted sunflower seeds if you need a nut free option or want a different toasty flavor.

Pro Tips

1) Toast the nuts just before you chop them, not hours ahead, or they’ll go soft from the salad dressing. Quick dry-skillet for 1-2 minutes till fragrant, then let them cool a bit before chopping.

2) Use rotisserie chicken or leftovers with a little bit of skin removed for more flavor and less work. Shred it by hand, not in a food processor, so you keep some texture and it doesn’t turn mushy.

3) Add dressing gradually. Start with half, toss gently, then add more only if needed. Its easier to add than to take away, and the salad won’t get soggy if you’re cautious.

4) Chill at least 30 minutes before serving so flavors meld, but don’t add the nuts until right before you eat if you want them super crunchy. If it thickens in the fridge, stir in a splash of lemon juice or yogurt to loosen it up.

Chicken Salad Without Mayo Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made a Yogurt Chicken Salad that's unbelievably creamy and crunchy at once, packed with cranberries, celery and punchy Dijon so you're not missing mayo for a second.

Servings

servings

Calories

305

kcal

Equipment: 1. Medium mixing bowl
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Cutting board
6. Chef’s knife
7. Silicone spatula or wooden spoon
8. Dry skillet for toasting nuts and a sheet pan or bowl for cooling them
9. Airtight container for chilling and storing leftovers

Ingredients

3 cups cooked chicken, shredded or chopped
3/4 cup plain Greek yogurt
2 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1/3 cup celery, finely chopped
1/3 cup dried cranberries, roughly chopped
1/4 cup green onions, thinly sliced
1/4 cup toasted walnuts or slivered almonds, chopped
2 tbsp fresh parsley, chopped
1 tsp honey or maple syrup optional
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Iceberg or butter lettuce leaves for serving optional

Directions

Put the Greek yogurt, Dijon mustard, lemon juice, apple cider vinegar, honey or maple syrup (if using), salt and pepper into a medium bowl and whisk until smooth and tangy.
Add the shredded or chopped cooked chicken to a large mixing bowl, pour about half the dressing over it and toss gently to coat; you can always add more later so the salad doesn't get too wet.
Fold in the finely chopped celery, chopped dried cranberries, thinly sliced green onions, toasted walnuts or slivered almonds, and chopped parsley until everything is evenly distributed.
Taste and adjust seasoning: add more salt, pepper, lemon juice or a splash more vinegar if it needs brightness; if it seems too tart, add a little more honey or yogurt.
Pour the remaining dressing over the chicken mixture a little at a time until you reach the consistency you like, then gently stir to combine. don’t overmix or the nuts will break down.
For best flavor, cover and chill in the fridge for at least 30 minutes so the flavors meld; you can make it up to 24 hours ahead, but wait to add nuts if you want them extra crunchy.
Serve scoops of the chicken salad on a bed of iceberg or butter lettuce leaves, or pile it on bread, in a wrap, or over mixed greens.
Leftovers keep well in an airtight container in the fridge for 3 to 4 days; if it thickens after chilling, stir in a splash of water, lemon juice or extra yogurt to loosen.
Quick tips: toast the nuts lightly in a dry skillet for a minute or two to boost flavor, use rotisserie chicken to save time, and chop the cranberries smaller so every bite has some sweetness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.