Easy And Healthy Chicken Salad Recipe (No Mayo)

Two wooden spoons resting in a large plate filled with a healthy chicken salad with olive oil.

5 from 5 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 Time10

Total Time10

Course: Soups and Salads

Cuisine: Italian

Servings: Servings

Calories: 246kcal

Author: Mariska Ramondino

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.
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 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.
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

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