Looking for a quick no-cook dinner? Or maybe for your next potluck dish? This no-mayonnaise healthy chicken salad recipe will do the trick! Super chunky and loaded with Mediterranean favorites like shallots, artichoke hearts, sun-dried tomatoes, plump golden raisins, fresh herbs, and a handful of walnuts! A light and zippy dressing brings it all together!
You May Also Like: Mediterranean Tuna Salad; Grilled Zucchini Boats; Baba Ganoush; Avocado Hummus; and Italian Baked Chicken
I’ll be the first to admit that a rotisserie chicken dinner is a lifesaver for busy moms.
As we occasionally do rotisserie chicken night around here, we often end up with leftovers. And overtime, I’ve gotten creative with giving those leftovers a new life, tucked into breakfast egg muffins, or simply assembled as part of a huge supper salad like this one.
Lately, I’ll buy a rotisserie chicken just to make this healthy chicken salad, loaded with Mediterranean favorites.
Healthy Chicken Salad, Mediterranean style
Of course the main idea of this chicken salad recipe is that it’s another no-cook, super quick dinner. You basically dump everything in a bowl and give it a mix, that’s how easy!
But more than that, this healthy chicken salad has a Mediterranean twist I love. It’s a decidedly chunky chicken salad loaded with favorites like: shallots, artichoke hearts, sun-dried tomatoes, and fresh parsley. Oh, but don’t forget the plump golden raisins, a special Sicilian twist that provides a hint of sweetness and just the right balance. And I love to use chopped walnuts or toasted pine nuts for extra crunch.
Bringing this chicken salad together though is a lighter, zippy dressing with quality extra virgin olive oil, lemon juice, and Dijon mustard. Yup, this is a no-mayonnaise chicken salad, and every bit as scrumptious!
How to Serve It
For our little family of four, this chicken salad is plenty for a lighter dinner. But it’s the perfect potluck dish to bring and share with a larger group. Toasted slices of crusty bread make the perfect carriers for this chicken salad. And for a fun, low-carb twist, use lettuce leaves as warps for this chicken salad.
A Couple Tips for this Chicken Salad Recipe
1-Make this chicken salad about 30 minutes or so before serving, cover and refrigerate to let flavors meld.
2- You do not have to use rotisserie chicken. You can make this using 2 to 3 cooked, boneless chicken breast halves (depending on size.)
2-Store leftovers in tight lid containers in the fridge. If stored properly, leftovers should be good for 2 nights or so (taste before serving.)
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Healthy Chicken Salad, Mediterranean Style
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: Serves up to 8
Description
This no-mayonnaise healthy chicken salad recipe is a great no-cook dinner and also as a potluck dish to share! Super chunky and loaded with Mediterranean favorites like shallots, artichoke hearts, sun-dried tomatoes, plump golden raisins, fresh herbs, and a handful of walnuts! A light and zippy dressing brings it all together!
Ingredients
For Dressing
- 1/3 cup extra virgin olive oil (I used Greek Early Harvest)
- Zest and juice of 1 large lemon
- 1 tsp/ 5ml white wine vinegar
- 2 1/2 tsp/12.97 g Dijon mustard
- 1 tsp/ 2.6 g Sumac spice
- 1/2 tsp sweet paprika
- Salt and Pepper
For Chicken Salad
- 1/2 cup/ 75 g golden raisins (Sultanas)
- 3 to 4 cups/375 to 500 g shredded cooked (or rotisserie) chicken breast, skinless and boneless
- 1 shallot, chopped
- 2 celery stalks, chopped
- 1/3 cup/ 56 g chopped marinated artichoke hearts
- 1/4 cup/ 13.75 g sun dried tomatoes (I used these)
- 1/2 cup/15 g chopped Italian parsley (flat leaf parsley)
- 1/3 cup/ 40 g shelled chopped walnuts or toasted pine nuts
- 5 to 7 roasted garlic cloves, chopped (optional. see recipe notes)
To Serve
- Your favorite crusty bread or lettuce leaves to act as wraps
Instructions
- Place golden raisins in a small bowl and submerge in boiling water for about 15 minutes to rehydrate and plump up. Drain well and pat dry with a napkin. (This is an optional step, but makes a difference in taste.)
- Make the dressing. In a bowl, or mason jar, add the extra virgin olive oil, lemon zest and lemon juice, white wine vinegar, and Dijon mustard. Season with sumac, sweet paprika and a generous pinch of salt and pepper. Whisk together (or close mason jar and shake well) until combined.
- Transfer the plump raisins to a large bowl. Add the remaining chicken salad ingredients: chicken, shallots, celery, artichoke hearts, sun-dried tomatoes, parsley and walnuts (or pine nuts). If using, add chopped roasted garlic. Using a spoon, give the chicken salad a toss to combine ingredients.
- Pour dressing over the chicken salad. Toss again with spoon until well combined. Set aside briefly to allow flavors to meld. Taste and adjust seasoning.
- Serve with toasted slices of your favorite bread or wrapped in lettuce leaves. Enjoy!
Notes
- Cook’s Tip: This chicken salad is best if made about about half hour or so before serving to allow flavors to meld. Cover and refrigerate.
- Cook’s Tip: I often use rotisserie chicken, but you can use cooked chicken breasts (about 2 to 3 boneless and skinless chicken breast halves, depending on size.)
- Cook’s Tip: If you’re serving this chicken salad for dinner, it will definitely feed 4 people. But, it’s the perfect potluck dish to share with a larger crowd.
- Roasted Garlic Option: roasted garlic is an option here, you do not have to add it. But if you choose to, it will add great earthy flavor with a hint of sweetness that compliments the raisins very well. You can use store-bought roasted garlic, or make your own at home. Roasted garlic can be made ahead and stored for use; see this tutorial.
- Leftover Storage Instructions: Store leftover chicken salad in tight lid containers in the fridge. If stored properly, leftovers should be good for 2 nights or so (taste before serving.)
- Visit The Mediterranean Dish online store for all-natural and organic spices and quality extra virgin olive oils and more!
- Category: Entree/Salad
- Method: Mixed
- Cuisine: Mediterranean
Keywords: chicken salad, healthy chicken salad, chicken salad with no mayonnaise, Mediterranean chicken salad
Suzy,
You knocked it out of the park with this one! This just might be the best chicken salad I have every made. So fresh! Sometimes really healthy recipes can be a bit bland, but this recipe really sparkles. I did sous vide my chicken breast to 160 so it shredded beautifully.
★★★★★
Thank you so much, John! That means a lot!! So glad you enjoyed it!!
I made this the other day and it was wonderful! My family loved it! Since then, my husband has learned he is allergic to tomatoes. I wondered if you might have any suggestions for a good substitute? I’m thinking of maybe adding some beef or veggie broth for the liquid, and maybe some black beans for substance? Just wondering if I should add some extra seasonings too, and/or if there are some other things you might recommend. Thank you!?
Regards
★★★★★
Hi Alisha. Thank you for sharing. The only use of tomatoes in this chicken salad is the addition of 1/4 cup of sun-dried tomatoes. You can safely eliminate that and still have a delicious chicken salad…once you give it a taste, adjust the seasonings to your liking. Enjoy!
This is a fabulous recipe.The flavor combinationsThe first time I made it exactly to the recipe. It was so good we made it again a couple of weeks later and it got rave reviews, once again. Suzy’s dishes are so tasty and healthy. They always have that something extra that makes sharing a meal with family and friends really special. Thank you!
★★★★★
Thanks so much for those kind words Amy! So glad that you guys like the recipes!
Great recipe – my guests all loved it. It did take closer to an hour to make with a rotisserie chicken. First time using sumac as well.
– Ana
★★★★★
Thanks for sharing, Ana! With ready store-bought rotisserie, it should be far quicker 🙂
I did use a rotisserie chicken but I probably needed to have my sous chef avalable. It’s an amazing recipe, and will be part of the rotation from now on. LOVE your website! Thank you so much, Suzy!
Ana
★★★★★
Awwww! Thank you, Ana!! Glad you liked this one!
Wow Suzy, you have out did yourself once again! This chicken salad is the bomb! I used currants (soaked as well) since that is what I keep on hand. I also threw in some chopped celery leaves, just because. I haven’t purchased sumac yet so I used lemon pepper. I served it over romaine lettuce, salad style. Next time I’ll add a little more walnuts and artichoke hearts. A new rotational recipe for sure!
★★★★★
Thanks so much, Lynn! I appreciate you sharing
Do you know if anyone who has made this with kale?
I’m looking forward to making this, but I have a question. In the dressing recipe it calls for 1 tsp Sumac, but in the directions it just says to season with sweet paprika. Do you use both?
Rusty, thanks so much for catching that! There is 1 tsp sumac in there and also 1/2 tsp sweet paprika (I made the correction.) Thanks!
This was so flavorful! I loved it!
★★★★★
My new favorite chicken salad recipe! Love the Mediterranean flavors!
★★★★★