Healthy Chicken Salad Without Mayo

This healthy chicken salad without mayo using Greek yogurt has completely changed my family’s lunch game, and I honestly can’t believe how much better it tastes than the traditional version. I discovered this recipe during my competition prep days when I needed maximum protein without the heavy mayo, and my teenagers actually requested seconds – that’s when I knew I had a winner.

There’s something magical about swapping mayo for Greek yogurt in chicken salad. The tangy brightness cuts through the richness while doubling the protein content, and the dried cranberries add just enough sweetness to balance the Dijon’s bite. What started as a healthy substitution became our family’s preferred version, and now I make double batches because it disappears so quickly from our fridge.

This recipe proves that eating clean doesn’t mean sacrificing flavor. The Greek yogurt creates an incredibly creamy texture while packing serious nutritional value, and the fresh herbs make every bite feel restaurant-quality. Let’s get cooking!

Why You’ll Love This Healthy Chicken Salad Without Mayo

I’ve been making this Greek yogurt chicken salad for years, and it never fails to impress both my family and dinner guests. The Greek yogurt base provides nearly double the protein of traditional mayo-based versions while creating an incredibly creamy, tangy texture that’s actually more flavorful than the original. This recipe comes together in under ten minutes using simple pantry ingredients, making it perfect for busy weekday lunches or last-minute dinner prep. The combination stores beautifully for up to four days, actually improving in flavor as the ingredients meld together. My favorite aspect is how versatile it is – serve it on bread, with crackers, stuffed in tomatoes, or over greens. The dried cranberries add natural sweetness that balances the tangy Greek yogurt perfectly — just like how the berries shine in my Protein Granola for breakfast or snacks.

Storage & Serving Tips

Store this healthy chicken salad without mayo in an airtight container in the refrigerator for up to four days, and I recommend making it a few hours ahead to let the flavors develop fully. Pro tip: I always keep the fresh herbs separate until serving to maintain their bright color and texture. For the best results, use thick, full-fat Greek yogurt which creates the creamiest consistency and won’t make the salad watery over time. This chicken salad is incredibly versatile – Try it as a sandwich filling, served over mixed greens, stuffed in avocado halves, or with whole grain crackers — or pile it onto slices of my 2-Ingredient Protein Bread for a high-protein upgrade. In my experience, letting it come to room temperature for about ten minutes before serving brings out all the flavors beautifully.

Conclusion

Chicken Salad Without Mayo (Greek Yogurt Version)

Healthy chicken salad made with Greek yogurt instead of mayo – creamy, protein-packed, and delicious

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Servings: 4 portions

Course: Lunch, Salad

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked chicken skins and bones removed, diced
• 1 celery rib chopped
• 2 tablespoons red onion finely diced
• 1/3 cup dried cranberries reduced sugar preferred
• 1/2 cup plain Greek yogurt
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice freshly squeezed
• 2 teaspoons red wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground
• chopped parsley, chives or dill optional

Equipment

• Large mixing bowl
• Sharp knife
• Cutting board

Method

 

1. In a large bowl combine diced cooked chicken, finely diced red onion, chopped celery and dried cranberries.
2. Add Greek yogurt, lemon juice, red wine vinegar, Dijon mustard, salt and pepper.
3. Mix the salad thoroughly until all ingredients are combined.
4. Taste and adjust seasonings if needed.
5. Serve sprinkled with fresh herbs, such as dill, parsley or chives (optional).

Notes

Store in refrigerator for up to 4 days in an airtight container. Great for sandwiches, wraps, or served over greens. Let come to room temperature for 10 minutes before serving for best flavor.