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Easy No-Mayo Chicken Salad Lunchbox Cups

no-mayo chicken salad lunchbox cups - featured image
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A creamy, tangy chicken salad made with Greek yogurt instead of mayo, perfect for quick lunches and meal prep. Ready in under 15 minutes with simple ingredients.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder
  • 1/4 cup dried cranberries or chopped grapes (optional)
  • 1/4 cup chopped walnuts or almonds (optional)

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and shred meat with two forks or hands into bite-sized pieces. If using cooked chicken breasts, dice into 1/2-inch cubes. Set aside in a large mixing bowl.
  2. Dice the vegetables: Finely chop celery and red onion. For celery, slice lengthwise into thin strips, then cut across into small dice. For onion, cut off root end, peel, and dice finely. If raw onion is too strong, soak diced pieces in cold water for 5 minutes, then drain and pat dry. Add both to the bowl with chicken.
  3. Make the dressing: In a small bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Taste and adjust seasoning. If too thick, add a teaspoon of water or extra lemon juice.
  4. Combine everything: Pour dressing over chicken and vegetables. Using a rubber spatula or large spoon, fold gently until evenly coated (about 10-12 folds). Do not overmix.
  5. Add optional ingredients: If using dried cranberries, grapes, or nuts, fold them in now.
  6. Season and adjust: Taste and adjust seasoning. If dry, add another tablespoon of yogurt. If too wet, add more chicken or celery.
  7. Portion into cups: Divide mixture evenly among 4-6 lunchbox cups or airtight containers. Each cup should hold about 1/2 to 3/4 cup.
  8. Chill before serving: Refrigerate for at least 30 minutes before eating. Flavors meld and texture sets. Tastes even better the next day.

Notes

For best results, let chicken sit at room temperature for 10-15 minutes before mixing to prevent yogurt from seizing. Season in layers: add salt and pepper to chicken before dressing, then again after mixing. If meal prepping, store nuts or grapes separately and add fresh each morning. The chicken salad reaches peak flavor after 24 hours in the fridge.

Nutrition

Keywords: chicken salad, no mayo, Greek yogurt, lunchbox, meal prep, healthy, quick, easy

Find it online: https://freshforkful.com/easy-no-mayo-chicken-salad-lunchbox-cups/