No-Mayo Chicken Salad

Last updated: May 1, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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If you're not a fan of mayonnaise and celery in your chicken salad, try this no-mayo salad instead.

It's made with an olive oil-based dressing, and it's delicious! It also keeps really well in the fridge for several days.

No mayo chicken salad served in a white bowl.

I really like classic chicken salad. I like the creamy mayonnaise-based dressing and the crunch from the celery. But not everyone likes the classic recipe and many people don't want mayonnaise in their salad.

If you're one of them, or just feel like trying something new, this salad is perfect for you. (Or try these flavorful Thai chicken salad or Chinese chicken salad!)

The medley of textures and flavors in this delicious no-mayo chicken salad 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. I think you are going to love it!

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Ingredients
Variations
Instructions
Expert tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Chicken Salad Recipes
Recipe Card

Ingredients

The full list of ingredients and the exact measurements for making this no-mayo chicken salad are included in the recipe card below. Here are a few highlights and comments about some of the ingredients:

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: Another dressing ingredient. Red wine vinegar works too. But I don't recommend using distilled white vinegar. It's too acidic.
Dijon mustard: I add this traditional French 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.
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 really well in this salad.
Shredded cooked chicken: I normally use chicken breasts. Rotisserie chicken works too. Just be sure to remove the skin.
Feta cheese: You can crumble it yourself or buy it already crumbled.
Cilantro: If you're not a fan of cilantro, fresh chopped parsley is also good.

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 that basil adds to this salad!
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.

Instructions

Making this no-mayo chicken salad is super easy! The detailed instructions are included in the recipe card below. Here are the basic steps:

Bake your chicken breasts, then cool and 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. (Photos 1-2).
In a salad bowl, add the shredded chicken, onions, olives, chicken, feta, and cilantro. Pour the dressing on top and gently toss to combine. (Photos 3-6).

A six-photo collage showing the steps for making a chicken salad without mayo.

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 give it another stir before serving.

Recipe FAQs

Can I use rotisserie chicken in this recipe?

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.

Can I use yellow onion?

Yellow onions would be a bit too sharp, I think. You could try white onion, which is milder and not as sharp as yellow onion. Or perhaps use the green parts of scallions.

Can you use olive oil in chicken salad?

Yes, absolutely! But not just olive oil - add some 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 some toasted and buttered almond flour bread. You can also stuff the salad inside lettuce wraps.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days (but take into account how old was the chicken you used!). Give the salad a good mix before serving it.