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Chicken Salad With Dill {No Mayo}

This Chicken Salad With Dill is a delicious and healthier twist on the classic chicken salad recipe. Mix up a batch of this no mayo chicken salad for a tasty sandwich, or put it in ripe avocado halves for a gluten-free option.

Dill chicken salad on a crossiant on a wooden board

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This chicken salad with dill is a fresh take on a classic. Even better, it’s made with Greek yogurt instead of mayo. It’s creamy, tangy, and packed with tons of flavor.

Chicken salad is such a great meal prep dish. It’s easy to make ahead, tastes better after 24 hours, and you can make it using leftover shredded chicken from a homemade roast chicken.

A few other mayo-free dishes you might love: Healthy Green Pea Salad, Instant Pot Potato Salad, and Healthy Deviled Eggs.

While I am not a mayo fan, if you are, check out our Whole30 Chicken Salad for a mayo-based option.

ingredients on a white board for making chicken salad without mayo

Pro Tips/Recipe Notes

  • I used Instant Pot Cold Start Yogurt but if you’re a mayo fan, try this homemade Whole30 Mayo.
  • Make this dish the day before you want to serve it. It gives the flavors a chance to meld together, and um, it makes your life easier.
  • Store in the fridge for up to four days. After that, the whey from the Greek yogurt will start to water down the salad. If you like mayo, using mayo in the salad will allow it to be stored for six days without compromising the flavor.
  • Use your favorite store-bought relish, or simply finely chop some pickles you might already have in your fridge. If you’re a canner, check out my Dill Pickle Relish canning tutorial.

2 photos showing ingredients in a bowl for making chicken salad with dill

MORE EASY SIDE DISHES YOU’LL LOVE:

a white bowl of mayo free chicken salad

Chicken Salad Without Mayo WEIGHT WATCHERS POINTS

One serving has 0 WW Freestyle SmartPoints.

Dill chicken salad on a crossiant on a wooden board
Print Recipe
5 from 17 votes

Chicken Salad With Greek Yogurt and Dill

Prep Time10 mins
Cook Time0 mins
Total Time10 mins
This chicken salad without mayo is a delicious and healthier twist on the classic chicken salad recipe.

Ingredients

Instructions

  • Shred cooked chicken in a medium-sized bowl.
  • Add all the remaining ingredients together and mix to combine.
  • Cover and refrigerate for at least 5 hours prior to serving for best results.

Notes

In a pinch, throw chicken breasts in an Instant Pot cover with water, and cook it on manual for 6 minutes. Then do a 10-minute natural release, then a quick release, and then shred. 
Store in an air-tight container in the fridge for up to 4 days. 
Nutrition Facts
Chicken Salad With Greek Yogurt and Dill
Amount Per Serving (0.5 cup)
Calories 140 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 53mg18%
Sodium 152mg7%
Potassium 258mg7%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin A 560IU11%
Vitamin C 5mg6%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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20 comments on “Chicken Salad With Dill {No Mayo}”

  1. I made this with mashed chickpeas and plain non-dairy yogurt to make it vegan. Fantastic!5 stars

  2. I love Mayo! But this recipe taught me I could live without it. 5 stars

  3. One of my fav recipes. So easy and so good! 5 stars