No Mayo Chicken Salad

If you're not a fan of mayo in salad dressing, try this delicious no mayo chicken salad instead. It's made with a delicious olive oil-based dressing.

Course Main Course

Cuisine Mediterranean

Prep Time 20

Rest time 1

Total Time 1 20

Servings servings

Calories 283kcal

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

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.

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.

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 was). Stir it again before serving it. I don't recommend freezing this salad.