No Mayo Chicken Salad
User Reviews
5
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Prep Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
283 kcal
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Course
Main Course
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Cuisine
Mediterranean
No Mayo Chicken Salad
Description
The salad uses a simple dressing emulsified with olive oil, vinegar, water, garlic, Dijon mustard, salt, pepper, and thyme, which coats cooked chicken pieces and accompaniments like red onion, kalamata olives, crumbled feta, and fresh cilantro. The absence of mayo results in a lighter texture and clean taste.
The ingredients’ combination balances savory, briny, and fresh herbal notes, creating a well-rounded salad. It improves in flavor if allowed to rest chilled for an hour or overnight. The salad is suitable for serving on its own, over leafy greens, or in lettuce wraps for a low-carb option.
Using rotisserie chicken enhances convenience, but ensure to remove skin before shredding. Leftovers can be refrigerated in airtight containers and consumed within a few days with a quick stir before serving. However, freezing is not recommended as it could affect texture and taste.
Ingredients
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon water hot
- 1 teaspoon garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon thyme dried
Salad:
- 2 chicken breast large, cooked, shredded or cubed; 1 pound cooked weight
- ¼ cup red onion minced; 1 ounce
- ½ cup kalamata olives pitted, sliced; 2 ounces
- ¼ cup feta cheese crumbled; 2 ounces
- ½ cup cilantro chopped
Instructions
Prepare the dressing:
- 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.
Prepare the salad:
- 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.
Notes
- Resting the salad in the refrigerator for at least one hour allows flavors to meld better.
- Using skinless rotisserie chicken can save preparation time and suit this salad well.
- Store leftovers in an airtight container in the fridge for 3-4 days; stir again before serving.
- Freezing this salad is not recommended as it may alter texture and flavor negatively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 283kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Sodium | 637mg | 27% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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