Easy Chicken Salad Recipe No Mayo (Healthy & Dairy-Free)

There’s something so satisfying about a lunch that comes together in under 20 minutes and still tastes like you put real effort in. That’s exactly what this chicken salad recipe no mayo delivers fresh, light, and genuinely delicious without a single dollop of that heavy white stuff.

If you’ve always relied on mayo to hold things together, honestly, you’re not missing anything here. This version uses a simple olive oil and lemon dressing that keeps everything bright and clean-tasting. It works beautifully whether you’re meal-prepping for the week or throwing lunch together fast.

Why This One Just Works

Most mayo-based salads feel heavy after a few bites. This one doesn’t. The dressing is light enough that the chicken actually gets to shine, and the textures stay interesting throughout. It’s also without dairy, which makes it a solid option if you’re cooking for someone with dietary restrictions or just keeping things lighter overall.

Beyond that, it’s genuinely easy without any complicated technique or fancy equipment. You don’t need a food processor, a stand mixer, or even a sharp knife if your rotisserie chicken is already soft enough to pull apart by hand.

What You’ll Need

This is a 4 ingredient base recipe, but I’ve listed a few optional add-ins that take it somewhere even better.

The Essentials:

• 2 cups shredded cooked chicken (rotisserie works perfectly)
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

Optional but Recommended:

• 1 stalk celery, finely chopped
• 2 tablespoons red onion, diced small
• 1 teaspoon Dijon mustard
• Fresh parsley or dill, roughly chopped
• A small handful of halved grapes or dried cranberries if you want something slightly sweet

Simple as that. You probably already have most of this on hand.

How to Make Chicken Salad Recipe No Mayo

Start with your chicken. If you’re using a rotisserie, just pull the breast and thigh meat apart into rough, uneven pieces. Shredded chicken holds the dressing better than chunks the uneven surface catches more flavor. If you cooked chicken specifically for this, let it cool completely before mixing so it doesn’t wilt anything.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. If you’re adding Dijon, whisk that in too it gives the dressing a little body and a gentle tang that replaces some of what mayo usually provides.

Add the celery and red onion to the chicken first, then pour the dressing over everything. Toss gently until it’s all coated. Taste it. Adjust salt or add another squeeze of lemon if it needs brightness.

Finally, fold in any herbs or fruit at the end so they don’t break down too much. That’s genuinely it.

A Few Things Worth Knowing

Chicken temperature matters more than you’d think. Cold chicken from the fridge doesn’t absorb dressing as well. Let it sit out for 10 minutes before mixing if you can.

Go easy on the lemon at first. You can always add more, but too much too soon makes it taste sharp rather than fresh. Start with half a tablespoon and build up.

Don’t skip the celery if you have it. The crunch it adds is a big part of why this salad feels satisfying without the creaminess of mayo.

Also, if your chicken feels a little dry, a tiny drizzle of extra olive oil fixes that immediately. Sometimes rotisserie white meat needs just a bit more fat to feel right.

How to Serve It

This salad is genuinely versatile. Pile it onto toasted sourdough with some arugula, stuff it into a hollowed avocado half, or serve it over a bed of mixed greens with cucumber and cherry tomatoes alongside. It also works really well wrapped in a large lettuce leaf if you’re keeping things low-carb.

For meal prep, portion it into small containers and keep the dressing slightly separate if you’re making it more than a day ahead. Everything tastes fresher that way.

Storing Leftovers

Keep it covered in the fridge and it stays good for up to three days. The flavors actually deepen a little overnight, so day-two leftovers are often better than day-one. Just give it a quick toss before eating since the dressing settles to the bottom.

Freezing isn’t recommended here. The texture of the chicken changes and the fresh ingredients don’t hold up well after thawing.

FAQ’s

What can I use instead of mayo in chicken salad?

You can use olive oil and lemon juice, Greek yogurt, or mashed avocado as a lighter alternative to mayonnaise.

Is chicken salad without mayo healthy?

Yes, a chicken salad recipe no mayo is usually lighter and lower in saturated fat compared to traditional versions.

How long does chicken salad without mayo last?

It stays fresh in the refrigerator for up to 3 days when stored in an airtight container.

How do you keep chicken salad moist without mayonnaise?

Adding enough olive oil and a splash of lemon juice keeps the chicken tender and flavorful.

Can I meal prep chicken salad without mayo?

Yes, this chicken salad recipe no mayo is perfect for meal prep and tastes even better the next day.

One Last Thing

Once you make this a couple of times, you’ll stop thinking of it as the “no-mayo version” and just think of it as your go-to chicken salad. That’s really the best outcome not that it’s a substitution for something else, but that it’s just genuinely good on its own terms.

This chicken salad recipe no mayo is one of those recipes that earns a permanent spot in your rotation not because it’s trendy or diet-friendly, but simply because it tastes great and takes almost no effort to pull off. That’s a pretty hard combination to beat.