This Healthy Chicken Salad recipe 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 healthy chicken salad 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.
Or use our Air Fryer Chicken Tenders instructions to make fresh chicken in a flash.
You might love some other mayo-free dishes: Greek Yogurt Egg Salad, 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 finely chop some pickles you might already have in your fridge. If you’re a canner, check out my Dill Pickle Relish canning tutorial.
- Throw some Pickled Shallots on top; yum!
MORE EASY SIDE DISHES YOU’LL LOVE:
Chicken Salad Without Mayo WEIGHT WATCHERS POINTS
One serving has 0 WW Freestyle SmartPoints.
Healthy Chicken Salad Recipe
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
Instructions
- Shred cooked chicken in a medium-sized bowl.2 cups cooked chicken
- Add all the remaining ingredients together and mix to combine.½ cup celery, 1 green onion, 2 tbsp dill relish, 5 tbsp plain Greek yogurt, 3/4 tsp dried dill, 1/2 tsp dried chives, Salt and pepper to taste
- Cover and refrigerate for at least 5 hours prior to serving for best results.
Notes
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This is delicious! And it was perfect for a quick meal before yet another evening of baseball. ????
Ha, oh baseball season. When will you end?
So glad you enjoyed it Nicole!
Not soon enough! Lol
This salad is gorgeous! I can’t wait to make it for family.
We do love it!
We just had this for dinner! Sooo yummy! As my husband says, with his mouth fully stuffed with this deliciousness: Yes! Very Good! It’s like a fancy sloppyjoe.
So glad you both liked it! I would have never considered the fancy sloppy joe connection before but now I love it. 🙂
I was brought up by a mother who cooked: roasted fish, roasted chicken, roasted pork, roasted beef – you get the idea. Chicken salad? – mix some chicken and mayo (skip the comment, please) and call it good.
So when I saw URBAN COWBOY and there was the scene when they complained about the tuna salad and explained how they’d make it IF they made it (the ungrateful jerks), it was a real eye opener for me. I am now a very adventurous cook, not that the movie was the turning point for me. Like other commenters, I now make some pretty nice chicken salads. I will try this without the pickle. Don’t you know that pickles are to be eaten out of hand – not IN anything? And you think mayo is a problem? ; )
Roasted meats for the win!! 🙂
Pickles are meant to be in things and out of hand. I’m always eating my fridge pickles and the pickled Honduran vegetables I posted about this week as snacks throughout the day.
I also use greek yogurt in my chicken salad, but I put in toasted almonds, celery, dried cranberries, salt/pepper, and smoked paprika. It’s so good (especially after it chills in the fridge overnight) that sometimes I just eat it out of the container with a fork. For breakfast. That’s normal, right? But if I can be bothered, it’s also delicious with veggies or as a sandwich (I originally got the recipe to make tea sandwiches for a bridal shower)
Yes that is soooo tasty. I have a similar recipe to that (but use smoked almonds and dried tarragon) for a more traditional chicken salad. The smoked paprika totally makes the whole dish!
Looks yummy! You should try it with cucumber slices! It has the same satisfying crunch as crackers, without all of the carbs! 🙂
Sometimes I add diced apples or raisins depending on what I have in the fridge. Other times I add a little bit of spicy mustard to kick it up a notch.
Oh my, this sounds so good! I like the idea of just using white meat for chicken salad. And putting pickles in it. So basically, I just love everything about this.
Oh, that sounds really good and so simple. I’ve never done chicken salad, but I’ll have to earmark this and figure out about the ingredients. (I don’t have dill or buy celery a lot since I can’t use it before it goes bad)
Looks good, my sister makes a great homemade chicken salad, also with greek yogurt. Ill get the recipe and share if you would like?