If you're not a fan of mayonnaise and celery in your chicken salad, try this no-mayo chicken salad instead. It's made with an olive oil-based dressing, and it's delicious!
2large chicken breastscooked and shredded (1 lb. cooked weight)
¼cupred onionminced (1 oz)
½cupkalamata olivespitted, sliced (2 oz)
¼cupfetacrumbled (2 oz)
½cupcilantrochopped
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.
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.
Video
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 give it another stir before serving.