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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.
  • Throw some Pickled Shallots on top; yum!

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


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.



  • 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.


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. This is delicious! And it was perfect for a quick meal before yet another evening of baseball. ????5 stars

  2. This salad is gorgeous! I can’t wait to make it for family.5 stars

  3. 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.5 stars

  4. 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.

  5. 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)5 stars

    • 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!

  6. Looks yummy! You should try it with cucumber slices! It has the same satisfying crunch as crackers, without all of the carbs! 🙂

  7. 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.5 stars

  8. 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.5 stars

  9. 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)5 stars

  10. Looks good, my sister makes a great homemade chicken salad, also with greek yogurt. Ill get the recipe and share if you would like?5 stars