My quick and easy classic chicken salad without mayo is a lighter, healthier twist on the traditional recipe. It’s creamy, high in protein, and perfect for meal prep or sandwiches. Honestly, it tastes even better than the mayo version!
I grew up loving classic chicken salad sandwiches, but I wanted a version that felt a little lighter and more protein-packed. I mean, classic recipes that are heavy with mayo and lack flavor just don't appeal to me, so I swapped the mayo for creamy cottage cheese—and honestly, I haven't looked back since. It still has that classic flavor, but with a healthy twist that actually keeps me full.
If you're not a fan of mayonnaise or just want a lighter option, this recipe is for you. The cottage cheese and greek yogurt add creaminess and protein without overpowering the flavor. Trust me—you won't even miss the mayo. The same goes for my no-mayo tuna salad—another easy, high-protein twist on a classic that I make all the time.
This chicken salad without mayo is quick, easy, and loaded with flavor. It's one of those recipes you can make once and enjoy all week. Perfect for busy weekdays, packed lunches, or a quick snack straight from the fridge!
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Why you'll love this recipe
- High-protein and mayo-free: It's made with cottage cheese for a lighter, healthier twist that still tastes creamy and delicious.
- Perfect for meal prep: Make a batch at the start of the week and enjoy it in sandwiches, wraps, or on crackers.
- Quick and easy: It comes together in 10 minutes with simple, wholesome ingredients.
The ingredients
- Chicken. You can use cut-up rotisserie chicken or leftover oven-roasted chicken for this recipe. Any cooked chicken will work.
- Cottage cheese. This replaces mayo and makes the chicken salad creamy and high in protein. It's a lighter and healthier option. You can use low-fat, 2%, or whole-fat cottage cheese for a creamier option.
- Plain Greek yogurt. The Greek yogurt adds a tangy flavor and extra creaminess while keeping the salad light and protein-packed.
- Celery. Thinly slice the celery to add a fresh crunch to the salad. It gives the perfect texture.
- Red onion. Dice the red onion and soak it in cold water for 10 minutes. This helps remove the strong flavor and makes it milder.
- Dijon mustard. A small amount of mustard adds a tangy flavor that brings everything together.
- Salt and pepper. Add salt and pepper to taste and enhance all the flavors.
Check out the Substitutions & Variations section below if you have any ingredient questions! Otherwise, the full recipe with measurements is at the bottom of the page.
How to Make Chicken Salad Without Mayo
- Step 1: Combine the cooked chicken, cottage cheese, Greek yogurt, Dijon mustard, celery, and drained red onion in a large mixing bowl. Season with salt and pepper to taste.
- Step 2: Mix until all ingredients are well combined.
Hint: Enjoy it chilled for the best flavor!
Video Tutorial
Expert Recipe Tips
- Use pre-cooked chicken: Save time using rotisserie or leftover oven-roasted chicken. It's a great shortcut that still gives you delicious results.
- Make extras for meal prep: This chicken salad stores really well in the fridge, so make a big batch and have it ready for quick lunches or snacks throughout the week!
Equipment
- Mixing bowl
- Knife
- Cutting board
- Spoon or spatula
- Small bowl (for soaking onions)
Substitutions & Variations
- To make it dairy-free: Swap the cottage cheese and Greek yogurt for a dairy-free yogurt (like coconut or almond-based) for a creamy texture without the dairy. Taste that the yogurt doesn't have a sweet aftertaste. You want a dairy-free alternative that is neutral flavored.
- To make it gluten-free: This chicken salad without mayo is naturally gluten-free.
- To make nut-free: This recipe is naturally nut-free, so you're all set!
- Chicken: Use turkey or tuna for a different protein option.
- Cottage cheese & yogurt: This recipe calls for both cottage cheese and yogurt. If you don't have one, simply substitute it with the other!
- Celery: Try cucumber or bell peppers for a crunchy alternative.
- Dijon mustard: Use whole-grain mustard or a little bit of honey mustard for a milder flavor.
- Red onion: Green onions or shallots are great substitutes for a milder taste.
- Add fresh herbs: Fresh dill, parsley, and chives work great!
- Avocado Chicken Salad: Add diced avocado for extra creaminess and healthy fats.
- Curried Chicken Salad: Stir in a teaspoon of curry powder for a unique twist and warm flavor.
- Grape & Walnut Chicken Salad: Add halved grapes and chopped walnuts for a sweet and crunchy contrast.
- Spicy Chicken Salad: Mix in chopped jalapeños or a dash of hot sauce for a spicy kick.
- Apple & Pecan Chicken Salad: Add chopped apples and toasted pecans for a fresh, crunchy texture.
Storage & Meal Prep
Store your no-mayo chicken salad in an airtight container in the fridge for up to 4 days. The flavors get even better as it sits!
For meal prep, make a big batch at the start of the week. Divide it into individual portions and store them in separate containers for easy grab-and-go lunches or snacks.
Frequently Asked Questions
Yes! Rotisserie chicken is a great time-saver and works perfectly for this recipe.
Yes! Chopped chicken works perfectly. Just make sure the pieces are small enough to mix well with the other ingredients.
It will stay fresh in an airtight container for up to 4 days.
Yes! Swap the cottage cheese and Greek yogurt for a dairy-free yogurt (like coconut or almond-based) for a creamy texture without the dairy. Be sure to choose a yogurt that doesn't have a sweet aftertaste. Opt for a neutral-flavored dairy-free alternative for the best result.
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Chicken Salad without Mayo
Ingredients
- 2 cups cooked shredded chicken, rotisserie or leftover baked chicken
- ¾ cup cottage cheese, low-fat or full-fat
- ¼ cup plain Greek yogurt, low-fat or full-fat
- 2 large celery ribs, sliced thin
- 2 tablespoon red onion, diced and soaked in cold water for 10 minutes
- 1 tablespoon Dijon mustard
- Salt, to taste
- Pepper, to taste
Instructions
- Dice the red onion and soak it in cold water for 10 minutes to mellow the flavor.
- In a large mixing bowl, combine the cooked chicken, cottage cheese, Greek yogurt, Dijon mustard, celery, and drained red onion.
- Season with salt and pepper to taste.
- Enjoy immediately or refrigerate until chilled. Serve it on its own, in a sandwich with lettuce and onion, in a wrap, or over greens.
- Store in an airtight container in the fridge for up to 4 days.
Will W says
Got to try this for lunch when Tati made it and it was SO good! I eat mayo and I couldn't tell the difference.