Print

Creamy No-Mayo Chicken Salad Sandwiches: Easy 15-Minute Recipe

no-mayo chicken salad sandwich - featured image
Print Recipe

A creamy, tangy chicken salad made with Greek yogurt instead of mayo, featuring juicy grapes, crunchy celery, and a bright lemon-Dijon dressing. Perfect for quick lunches, meal prep, and crowd-pleasing sandwiches.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 ribs celery, finely diced
  • ½ cup red grapes, halved
  • ¼ cup red onion, finely minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • Bread or croissants for serving
  • Optional: ¼ cup sliced almonds or chopped walnuts
  • Optional: ¼ cup dried cranberries
  • Optional: 1 teaspoon curry powder

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and bones, then shred or dice into bite-sized pieces (about 3 cups). Place in a large mixing bowl.
  2. Make the dressing: In a small bowl, combine ½ cup plain Greek yogurt, 1 tablespoon Dijon mustard, and 1 tablespoon fresh lemon juice. Whisk until smooth. Season with a pinch of salt and black pepper.
  3. Prep the add-ins: Dice 2 ribs celery into small pieces. Halve ½ cup red grapes. Finely mince ¼ cup red onion. Chop 2 tablespoons fresh parsley. If using nuts, roughly chop them now.
  4. Combine everything: Add celery, grapes, red onion, and parsley to the bowl with chicken. Pour yogurt dressing over the top. Fold gently with a spatula until all chicken is coated, being careful not to overmix.
  5. Season and adjust: Taste and add more salt, pepper, or lemon juice as needed. If dry, add another tablespoon of yogurt. If too tangy, add a tiny pinch of sugar.
  6. Chill (optional but recommended): Cover and refrigerate for at least 30 minutes to let flavors meld. Can be served immediately if needed.
  7. Assemble sandwiches: Toast bread or split croissants lightly. Spoon generous amount of chicken salad onto bottom half. Add lettuce, tomato, or avocado if desired. Top with other half and serve.

Notes

For best results, use thick Greek yogurt (Fage or Chobani recommended). Drain watery yogurt through cheesecloth or paper towel for 10 minutes before mixing. Chicken salad keeps in fridge for up to 4 days. Do not freeze. Toast bread to prevent sogginess. Flavors improve after chilling overnight.

Nutrition

Keywords: chicken salad, no mayo, Greek yogurt, healthy chicken salad, easy lunch, meal prep, creamy chicken salad, 15 minute recipe

Find it online: https://cravemila.com/creamy-no-mayo-chicken-salad-sandwiches-easy-15-minute-recipe/