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.

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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.

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.

MORE EASY SIDE DISHES YOU’LL LOVE:

• Classic Cucumber and Onion Salad
• Fried Cabbage With Bacon
• Air Fryer Egg Rolls
• Kale Chopped Salad
• Air Fryer Pretzel Bites
• Cold Soba Noodle Salad

Chicken Salad Without Mayo WEIGHT WATCHERS POINTS

One serving has 0 WW Freestyle SmartPoints.

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.

Servings: 4

Course: Main Course

Cuisine: American

Keyword: chicken salad with greek yogurt, dill pickle chicken salad, greek yogurt chicken salad

Calories: 140kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• ▢ 2 cups cooked chicken {shredded}
• ▢ ½ cup celery {sliced thinly}
• ▢ 1 green onion {sliced}
• ▢ 2 tbsp dill relish
• ▢ 5 tbsp plain Greek yogurt
• ▢ 3/4 tsp dried dill
• ▢ 1/2 tsp dried chives
• ▢ Salt and pepper to taste

US Customary - Metric

Equipment

• Mixing bowl
• Cutting Board
• Knife
• Silicone spatula
• Instant Pot

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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