The perfect Honey Mustard Chicken Salad, made with no mayo. Dairy-free, high protein and easy to add for balanced salads, sandwiches and wraps.
Chicken salad is one of the classic lunch options you see in school cafeterias, grab-and-go lunch counters, and delis. As much as I love it, the bland versions that are with heavy with mayo just don't appeal to me. I've made a lightened up 5 ingredient chicken salad and Greek tzatziki chicken salad, but it's about time I share my no mayo chicken salad for all the mayonnaise haters.
Instead of mayonnaise or Greek yogurt, we're using a delicious honey mustard vinaigrette in this chicken salad. It's tangy, punchy and with the perfect amount of sweetness. Mixed with add-ins like kale slaw, dried cranberries and diced celery, this is a no mayo chicken salad you won't get enough of.
The best part is, you can serve it as a sandwich, on a snack plate as a dip, or even in an adult lunchable for a packed meal. So easy, so simple and so yummy.
Why This Recipe Is Dietitian Approved
- Lightened up with no mayo. A lighter take on a classic creamy chicken salad, perfect for those who hate mayo. This option uses a vinaigrette-based dressing.
- Perfect for meal prep. I love having a versatile protein option to be used on sandwiches, wraps or eaten as a dip.
- Colour, veggies and micronutrients. Adding kale slaw is my secret for a boost of vitamins, minerals and fibre. It's so simple and really makes a difference!
Ingredients
For the chicken salad:
Chicken. You can use rotisserie chicken or cook your own boneless, skinless chicken breasts following the method outlined below.
Red onion. This type of onion adds the perfect amount of peppery-spiciness. If you are looking to use a substitution I recommend green onions.
Celery. For a crunch, textural variety and some fibre.
Dried cranberries. These add a lovely burst of sweetness! Look for an unsweetened option such as these. Not a fan of cranberries? Try pomegranates, dried cherries, raisins or even chopped prunes.
Kale slaw. Optional, but recommended. I love adding coleslaw mixes into my chicken salad for additional vegetables. I find kale slaw works best in this recipe as the pieces are quite small and the kale adds a great texture and bulk without being as tough as cabbage. However you can easily omit this or substitute with any coleslaw mix of choice.
For the honey mustard vinaigrette:
Olive oil. I recommend using a higher quality extra virgin olive oil for the best taste. Look for oil stored in a dark/ opaque glass jar.
Apple cider vinegar. This adds a sweet tang and acidity that balances out the rest of the flavours. White vinegar is another suitable option.
Spices. The only spices we need are garlic powder, paprika, salt and black pepper, which are all typically found in your pantry already!
Honey. For a subtle sweetness that pairs perfectly with the dijon mustard.
Dijon mustard. I recommend using an old fashioned grainy dijon mustard for a sharp, punchy flavour.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Make the honey mustard vinaigrette: In a small bowl or glass mason jar whisk together olive oil, apple cider vinegar, salt, black pepper, garlic powder, paprika, dijon mustard, and honey.
Make the chicken salad: To a large mixing bowl, add shredded cooked chicken, red onion, celery, dried cranberries and kale slaw (if using). Drizzle with honey mustard vinaigrette and mix until fully combined.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free.
To make dairy-free: This recipe is naturally dairy-free.
To make nut-free: This recipe is naturally nut-free.
I love switching up this recipe by adding ¼ cup almonds for crunch! Another sweeter variation I like is with ½ cup diced apples or sliced grapes. Note that adding fresh fruit will decrease the storage time to 3 days.
Equipment
- Mixing bowl
- Vegetable chopper (this isn't mandatory but it makes dicing the onions and celery much easier!)
Storage
This no mayo chicken salad is great for meal prep and can be stored in the fridge for up to 5 days in airtight containers. I recommend eating the chicken salad cold.
Top Tips for Success
To make this recipe easier, use pre-cooked rotisserie chicken. This saves time cooking the chicken. I love to use my stand mixer to easily shred chicken. If you haven’t tried this mixer you can watch this video here.
I add kale slaw or broccoli slaw to my chicken salad to help increase the vegetables and add bulk and fiber to this protein to keep me full. If you would like to leave it out or use a different coleslaw blend of choice, you absolutely can.
Frequently Asked Questions
I know that some people hate mayo so I wanted to make an option for them. I also know that lots of mayo-free chicken salads use yogurt instead, however I wanted an option that was both dairy-free and egg-free.
Yes of course! If you would prefer to chop your chicken breast into bite sized pieces once cooked that works too.
Yes!! I love making a batch of chicken salad at the start of the week because it’s a great meal prep staple! I find its a versatile protein that can be added to a variety of lunches such as sandwiches, wraps or snack plates so that my weekly meal rotation doesn’t get boring.
I recommend using Dijon mustard for best results. Yellow mustard has a very differently flavour profile and will not result in the same taste.
More Meal Prep Salad Recipes
Make lunches 10x easier with more easy high protein salad recipes:
- Greek Chicken Tzatziki Salad
- Easy 5 Ingredient Shredded Chicken Salad
- Mexican Tuna Salad
- Egg Salad with Pickles
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make my no mayo chicken salad , don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Honey Mustard Chicken Salad Without Mayo
Ingredients
For the honey mustard vinaigrette:
- ⅓ cup extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2.5 tablespoon dijon mustard
- 2 tablespoon honey
For the chicken salad:
- 2.5 cups cooked shredded chicken see below for options (about 2 boneless, skinless chicken breasts)
- ½ cup diced red onion ( about ¼ of one large onion)
- ½ cup diced celery about 2 stalks
- ½ cup dried cranberries (or dried crasins, cherries etc.)
- 1 cup kale slaw optional
Instructions
To make the honey mustard vinaigrette:
- In a small bowl or glass mason jar whisk together olive oil, apple cider vinegar, salt, black pepper, garlic powder, paprika, dijon mustard, and honey.
To make the chicken salad:
- To a large mixing bowl, add shredded cooked chicken, red onion, celery, dried cranberries and kale slaw (if using). Drizzle with honey mustard vinaigrette and mix until fully combined.
Brie says
Delish! Really easy to make and very tasty and filling. I don't love mayo and so I was excited to try this. It will definitely be in my rotation!
Jess says
Saw this in your TikTok and made it the next day; it was AMAZING. AND my son, who has become picky, devoured it and had seconds. We used whole wheat lavash bread and can’t wait to make it again!
Alena says
Amazing!! I did chopped cabbage instead of kale because that’s what I had. Turned out so good! My kids loved too!!
Chloe says
I’ve made this recipe multiple times and love it! I’m not a big mayo person, and loved the balance of sweet and savoury!
Jada says
Super easy and quick to make! I am a huge mustard fan so I might add even more dijo nmustard to the salad next time, but it's good as it is too!