5.0 from 18 votes
Easy And Healthy Chicken Salad Recipe (No Mayo)
This healthy chicken salad recipe is nutritious, easy to make, and deliciously infused with olive oil, lemon juice, healthy herbs and add-ons like avocado and cheese. Enjoy as-is with any side dish, or make it into a healthy low-carb version of the classic chicken salad sandwich!
Prep Time
10 mins
Total Time
10 mins
Servings: 6 Servings
Calories: 246 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
To make the salad
- 2 ½ cups cooked chicken, shredded 300 grams (Rotisserie chicken will work here)
- 1 large shallot, finely sliced or chopped About ⅓ cup chopped or 40 grams
- ⅓ cup packed chopped fresh cilantro or parsley leaves or more as desired (20 grams)
- ¼ cup extra virgin olive oil or more as desired
- 1 teaspoon lime or lemon juice
- salt and black pepper to taste
- ½ lime or lemon, cut into wedges to garnish
Optional Add-Ons
- 1 avocado, peeled and cubed
- 5 - 7 fresh basil leaves chopped or teared into small pieces
- 1 - 2 teaspoons chopped fresh rosemary
- ½ cup cubed hard cheese of your choice 68 grams
Instructions
- Place chicken in a large mixing bowl. Use your fingers to sufficiently pull or shred the chicken meat.
- Add the shallots, cilantro, or parsley. If you choose to add all or one of the add-ons, throw them in now (like avocado, fresh Basil, Rosemary, and cheese).
- Gently toss all the ingredients until well combined.
- Season royally with extra virgin olive oil, lime or lemon juice, salt, and black pepper to taste.
- Toss gently again to ensure the olive oil and seasonings are equally divided.
- Taste and add more salt, pepper, or olive oil, if preffered. Toss again and taste until seasoning is just right for you.
- Serve with extra lime wedges on the side.
- Make it a full meal with a large salad on the side or serve on (low-carb) bread or lettuce wraps to make chicken sandwiches.
Cup of Yum
Notes
- Helpful Tips:
- For the best Flavor: Allow the chicken salad to rest on the kitchen counter for about 10 to 15 minutes for the flavors to melt.
- For the juiciest cooked chicken: Use shredded chicken from my poached whole chicken recipe. But you can also use the leftovers from a Rotisserie chicken or my cast-iron roast chicken. Cooked chicken breasts can work here as well (about 2 to 3 boneless and skinless chicken breast halves, depending on size.)
- Leftover Storage Instructions: Store the leftover chicken salad in an airtight container in the fridge for 3 to 4 days (taste before serving.)
Nutrition Information
Calories
246kcal
(12%)
Carbohydrates
4g
(1%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
49mg
(16%)
Sodium
138mg
(6%)
Potassium
423mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
266IU
(5%)
Vitamin C
5mg
(6%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 246
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 138mg | 6% |
| Potassium | 423mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.