This healthy chicken salad recipe is nutritious, easy to make, and deliciously infused with extra-virgin olive oil, sea salt, lime juice, and then packed with sweet shallots and different fresh herbs.
Enjoy as-is, or top it with add-ons like creamy avocado or hard cheese to enjoy a high-protein, healthy salad for lunch or dinner in 10 minutes.
This healthy salad recipe is an old family favorite I grew up with, and it's so worth making if you love fresh and hearty Mediterranean flavors.
Usually, I make it with shredded, tender chicken meat from a whole poached chicken, which is perfect if you are into weekly meal prep. But it also works with leftover rotisserie chicken, or you can give some new life to any leftovers from your Cast-Iron Chicken Roast Dinner. Let's make it!
Why You'll Love This Recipe
- Homemade Classic Flavors: This is a handed-down chicken salad recipe with a lot of flavor and uses good-quality olive oil as the secret ingredient (no mayo).
- Easy: It's a recipe that comes together in no time with simple ingredients.
- Light yet Satisfying: Lean protein paired with fresh ingredients makes the healthiest and easiest chicken salad that's super satisfying.
- Healthier Version: It's high protein, low carb (and Keto-friendly), gluten-free, and all wrapped in healthy fats.
- Customizable: By adding or leaving out a few ingredients, you can find your favorite ways to make this easy lunch or light dinner.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Main Ingredients that go into this healthy chicken salad recipe:
- Cooked Juicy Chicken: Try to get a good mix of white and dark meat pieces. You can use leftover roast chicken, or for the best flavor, use shredded chicken from poaching a whole chicken. It will result in the juiciest, tender chicken, and is great if you're into meal prepping. Avoid canned chicken. It really won't taste the same.
- Lime or Fresh Lemon Juice: It imparts a unique, refreshing element to the salad and balances the salty flavors and oily texture.
- Cilantro: My grandmother always used parsley, but over the years, I've added cilantro to the mix and use it more often now as the main herb. Choose whatever you like best, or use a combination of both.
- Shallots: It's my favorite onion in this homemade chicken salad. They add a deliciously sweet and mellow oniony flavor. Get some extra to make my Italian Potatoes and Green Bean Salad.
- Olive Oil: Opt for extra virgin olive oil to add a subtle, creamy texture and enhance the chicken's flavor.
- Seasoning: Salt and freshly ground black pepper to taste.
Optional add-ons—find the perfect balance of flavors with these add-ons to make it your own:
- More Fresh Herbs: Add more fresh parsley or cilantro than suggested. Their chopped green leaves add a refreshing aromatic touch. Throw in a few chopped Basil leaves and fresh Rosemary (highly recommended).
- Add Extra Healthy Fats: Top it off with creamy chopped avocado.
- Add Umami and Saltiness: Cubed aged hardy cheese adds a different texture and flavor if dairy is not a concern. Parmesan cheese is a great option. Leave it out to keep it Paleo-friendly.
- Add a Touch of Sweetness: Throw in small red cherry tomatoes or juicy grapes cut in half.
How to Make Healthy Chicken Salad
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Place the cooked chicken in a large mixing bowl and, with your hands, pull apart the chicken meat into smaller shreds.
Step Two (Picture 2 above) - Add chopped shallots and parsley (or cilantro).
Step Three (Picture 3 above) - Add add-ons like avocado, cheese, Basil leaves, and chopped fresh Rosemary. Season with a good pinch of salt and black pepper and gently toss to combine.
Step Four (Picture 4 above) - Transfer the salad to a serving bowl and pour olive oil over the salad. Toss to combine. Add more salt or black pepper to taste.
Top Tips
- For Best Results: Let the chicken salad rest on the kitchen counter for 10 to 15 minutes for the flavors to melt and the olive oil to soak in.
- Use Simple Cooked Chicken: Poached or leftover baked chicken usually gives you the moist chicken pieces, while already seasoned leftover rotisserie chicken can change things up.
- Don't Forget The Herbs: They elevate and boost the overall flavor naturally without extra calories.
Variations & Substitutions
- Shallots: You can also use a finely sliced red onion or try green onions, especially if you enjoy a punchier taste.
- Switch Things Up: Try adding a drizzle of this Cilantro Parsley Chimichurri Sauce.
- Make It Even More Filling: Add crunchy celery or simple salad greens to the mix.
Serving Ideas
- During Warmer Months: Pair it with a Refreshing Mango Salad and a Pineapple Mocktail or Piña Colada.
- During Colder Days: Pair it with Healing Bone Broth, Stracciatella Soup, or a simple side like Roasted Baby Bok Choy.
- Make Chicken Salad Sandwiches: Serve on top of olive oil-coated crusted bread or Garlic Crostini. Then sprinkle some crushed red pepper flakes if you enjoy some heat.
- Make Lettuce Wraps: Serve the chicken salad on sweet Romaine lettuce leaves to keep it low-carb.
- A Perfect Potluck Dish: It's the easiest thing to bring to a potluck with a crusty baguette and a Cucumber Avocado Quinoa Salad.
Storage
Store leftovers in an airtight container in the fridge (without avocado) for up to 4 days.
More Healthy Chicken Dishes To Try Next
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📖 Recipe
Easy And Healthy Chicken Salad Recipe (No Mayo)
Mariska RamondinoIngredients
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.2 ½ cups cooked chicken, shredded
- 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).1 large shallot, finely sliced or chopped, ⅓ cup packed chopped fresh cilantro or parsley leaves, 1 avocado, peeled and cubed, 5 - 7 fresh basil leaves, ½ cup cubed hard cheese of your choice, 1 - 2 teaspoons chopped fresh Rosemary
- 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.¼ cup extra virgin olive oil, 1 teaspoon lime or lemon juice, Salt and black pepper to taste
- Toss gently again to ensure the olive oil and seasonings are equally distributed.
- Taste and add more salt, pepper, or olive oil, if preferred. Toss again and taste until seasoning is just right for you.
- Serve with extra lime wedges on the side.½ lime or lemon, cut into wedges
- 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.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Lauren Maker says
I love this! It ticks all my boxes for favorite ingredients and perfect for a great meal! You making cooking easy and fun!
Mariska Ramondino says
Aww, thank you so much Lauren. I am so happy you like this chicken salad. And I appreciate the recipe rating!;)
Patricia vince says
Great recipe
Mariska Ramondino says
Thank you, Patricia!!!