This no-mayo healthy chicken salad recipe is loaded with Mediterranean favorites like shallots, artichoke hearts, sun-dried tomatoes, fresh herbs, and a handful of walnuts. A light and zippy dressing brings it all together! While you can serve right away, 30 minutes in your fridge will make this salad even more vibrant as the ingredients will mix and mingle and the flavors get even louder.
Handful (about 1 cup packed) fresh Italian parsley,chopped
Make the dressing: Into a small mixing bowl, add the olive oil, zest and juice of one lemon, minced garlic, Dijon mustard, sumac and paprika. Whisk to combine and taste. Add the juice from the second lemon, if desired.
Mix the salad: In a large mixing bowl, combine the shredded chicken, shallots, celery, artichoke hearts, sun dried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.
Dress the salad: Pour dressing over the chicken salad, toss to combine.
Serve: Serve immediately. Or, for best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.
Store leftovers in a tightly sealed container in the fridge for 2 to 3 nights.
If you are meal prepping and want it to last a day or two longer, hold the dressing. Store the dressing in the fridge separately until you are ready to serve.