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Healthy chicken salad no mayo in bowl with Greek yogurt, grapes, walnuts and fresh herbs

Healthy Chicken Salad (No Mayo)

A lighter, protein-packed chicken salad made with Greek yogurt instead of mayo. Creamy, fresh, and ready in just 10 minutes. Perfect for meal prep lunches or a quick dinner.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rotisserie or cooked chicken shredded
  • 2 celery stalks chopped
  • 0.33 cup red onion chopped
  • 0.5 cup grapes quartered
  • 0.33 cup fresh parsley chopped
  • 2 tablespoons walnuts chopped, or nut of choice
  • 0.5 cup plain Greek yogurt nonfat or preferred fat content
  • 1 tablespoon Dijon mustard start with 1 tbsp, add more to taste
  • 1 large lemon juiced
  • 1 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.33 teaspoon black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Chef's knife and cutting board
  • Food processor (optional, for shredding chicken)

Method
 

  1. Shred or chop the cooked chicken into bite-sized pieces. Chop the celery, red onion, and fresh parsley. Chop the walnuts and quarter the grapes. Tip: Pulse the chicken a few times in a food processor for easier, more uniform shredding.
  2. In the bottom of a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, fresh lemon juice, garlic powder, kosher salt, and black pepper. Start with 1 tablespoon of Dijon and taste the dressing, adding more if desired.
  3. Add the shredded chicken, chopped celery, red onion, quartered grapes, fresh parsley, and walnuts to the bowl with the dressing. Toss everything together gently but thoroughly until every piece is evenly coated.
  4. Taste the mixture and adjust the seasoning as needed with more salt, Dijon, or lemon juice. The chicken salad should taste fresh, creamy, and well-balanced.
  5. Serve in a sandwich, wrap, lettuce cup, or over a bed of greens. Also great with crackers or sliced vegetables.

Notes

Use rotisserie chicken for best flavor and to save time. For creamier result, add more Greek yogurt and Dijon mustard. Celery substitutes: cucumber, bell pepper, or snap peas. Grape substitutes: diced apple, dried cranberries, or Medjool dates. Nut substitutes: pecans, almonds, pine nuts, or pumpkin seeds. Dairy-free: use coconut, cashew, or almond milk yogurt. Spicy version: add chili flakes or sriracha. Briny twist: add chopped dill pickles or green olives. Avocado version: fold in half a mashed ripe avocado. Meal prep: chop all ingredients and make dressing ahead, toss together at mealtime. Storage: refrigerate in airtight container for up to 3 to 4 days.