If you're not a fan of mayo in your salad dressing, try this delicious no mayo chicken salad. It's made with an olive oil-based dressing, and it's delicious! It also keeps well in the fridge for several days.
I love the classic chicken salad. But if you're not a fan of mayonnaise-based dressing or feel like trying something new, this salad is perfect for you. The medley of textures and flavors is exquisite. Instead of mayonnaise, the dressing is based on olive oil and wine vinegar. With olives, red onions, and crumbled feta cheese, this is a unique, fresh-tasting salad.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
For the Dressing
- Olive oil: I like to use extra-virgin olive oil in the dressing, but if you prefer light and fruity olive oil, that should be fine, too.
- White wine vinegar: Red wine vinegar works too. I don't recommend using distilled white vinegar. It's too acidic.
- Mustard: I add Dijon mustard to the dressing for its wonderful flavor and also because it helps emulsify the dressing.
- Warm water: Added to help mellow out the sharp flavors of the vinegar and mustard.
For the Salad
- Red onion: Make sure it's finely minced - no one wants to bite into a large chunk of raw onion!
- Pitted olives: Black, green, or a mix of both. Whatever you like and enjoy! I find that Kalamata olives work well in this salad.
- Cooked chicken: I normally use chicken breasts. Rotisserie chicken works, too - just be sure to remove the skin. If you need to cook the chicken, you can use one of my recipes for baked chicken breasts, poached chicken breasts, grilled chicken breasts, or broiled chicken.
Variations
This salad is excellent just the way it is. But here are a few ideas for you to vary the basic recipe:
- Use basil instead of cilantro. I love the flavor it adds!
- You can use fresh lemon juice instead of vinegar.
- Try crumbled goat cheese instead of feta. I tried both versions, and both are very good.
- Add a tablespoon of capers. I love the tang they add.
- If you like spicy food, add ¼ teaspoon of red pepper flakes to the dressing.
- Add colorful veggies such as tomatoes or (pictured below) orange bell peppers.
Instructions
The detailed instructions for making this salad are included in the recipe card below. Here are the basic steps:
Cook the chicken breasts, cool them, and cube or shred them.
Prepare the dressing: In a jar with a tight-fitting lid, add olive oil, vinegar, water, garlic, Dijon mustard, salt, pepper, and dried thyme. Seal the jar well. Shake until the ingredients emulsify into a dressing.
Alternatively, use a small hand whisk to whisk the vinegar, water, garlic, Dijon mustard, salt, pepper, and dried thyme. Slowly add the olive oil, whisking, until the dressing emulsifies.
In a salad bowl, add the shredded chicken, onions, olives, chicken, feta, and cilantro. Pour the dressing on top and gently toss to combine.
Serve the salad immediately, or let it rest in the fridge for an hour to allow the flavors to meld.
Expert Tip
While this salad is excellent when freshly made, it's even better if allowed to rest in the fridge for an hour or so. This allows the flavors to meld. Just remember to stir it again before serving.
Recipe FAQs
Yes, absolutely. If you do, remember to remove the skin before shredding the chicken and adding it to the salad. I love warm, crispy chicken skin, but cold chicken skin isn't very good and will not work in a salad.
Yellow onions would be a bit too sharp. You could try white onion, which is milder, or use the green parts of scallions.
Yes, absolutely! But not just olive oil - add vinegar and Dijon mustard and mix them into a light yet creamy dressing.
The flavor profile of this salad is very different than the classic one made with mayonnaise, but it's just as good.
Serving Suggestions
Served on its own or on a bed of shredded lettuce, this salad is the perfect lunch. But sometimes, on hot summer nights, when I don't feel like cooking, I serve it for dinner. No one complains!
Since this salad is a full meal, there's really no need to serve it with anything on the side. But if you wish, you can serve it with toasted and buttered almond flour bread. You can also stuff the salad inside lettuce wraps.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days (but consider how old the chicken you used was). Stir it again before serving it. I don't recommend freezing this salad.
More Chicken Salad Recipes
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Recipe Card
No Mayo Chicken Salad
Video
Ingredients
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon hot water
- 1 teaspoon garlic - minced
- 1 teaspoon Dijon mustard
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
- ¼ teaspoon dried thyme
Salad:
- 2 chicken breasts - large, cooked, shredded or cubed; 1 pound cooked weight
- ¼ cup red onion - minced; 1 ounce
- ½ cup kalamata olives - pitted, sliced; 2 ounces
- ¼ cup feta - crumbled; 2 ounces
- ½ cup cilantro - chopped
Instructions
Prepare the dressing:
- In a jar with a tight-fitting lid, add the olive oil, vinegar, water, garlic, Dijon, kosher salt, black pepper, and dried thyme. Seal the jar well and shake it until the ingredients emulsify into a dressing
- Alternatively, use a small hand whisk to whisk the vinegar, water, garlic, Dijon mustard, salt, pepper, and dried thyme. Slowly add the olive oil, whisking, until the dressing emulsifies.
Prepare the salad:
- In a salad bowl, add the chicken, onions, olives, feta, and cilantro. Gently toss to combine.
- Gently mix in the dressing.
- Let the salad rest in the fridge for one hour (or overnight - it improves in the fridge). Mix again before serving. Serve the salad as is in bowls, on a bed of shredded lettuce, or in lettuce wraps.
Notes
- While this salad is excellent when freshly made, it's even better if allowed to rest in the fridge for an hour or so. This allows the flavors to meld. Just remember to stir it again before serving.
- You can use rotisserie chicken, but remember to remove the skin before shredding the chicken and adding it to the salad.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days (but consider how old the chicken you used was). Stir it again before serving it. I don't recommend freezing this salad.
Nutrition per Serving
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Gail says
This salad is extraordinary! I never thought to use an olive-oil based dressing for chicken salad. Alway used mayo. This was flavorful and refreshing. Thank you!
Vered DeLeeuw says
You're very welcome, Gail! Glad you liked it.