This no-mayo healthy chicken salad recipe is chunky and loaded with Mediterranean favorites like shallots, artichoke hearts, sun-dried tomatoes, fresh herbs, and a handful of walnuts. It's tossed in a light and bright dressing A light and zippy dressing brings it all together!
Handful fresh Italian parsleyabout 1 cup packed, chopped
Salt and pepper
In a small bowl, add the dressing ingredients and whisk to combine.
In a large mixing bowl, combine the chicken, shallots, celery, artichoke hearts, sundried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.
Pour dressing over the chicken salad, toss to combine.
For best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.
For best flavor allow the salad to rest for a bit. This chicken salad is best if made about about half hour or so before serving to allow flavors to meld. Cover and refrigerate.
Use rotisserie or cooked chicken. 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.)
Serving. 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.
Variations. You can use olives in place of artichoke hearts, for example. You can also try different herbs. Roasted garlic is an option in place of or in addition to fresh garlic, 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. Throw in a handful of raisins for a Sicilian twist. Lastly, you can try adding a little Greek yogurt to the dressing if you like.
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.)