Creative Recipe for Chicken Salad without Mayo Ideas

By Sherrie Le Masurier

If your child loves chicken but hates mayo you don’t have to forgo packing chicken salad in her lunch. You can make chicken salad without mayo by using creative substitutions like yogurt and salad dressings.

Even if your family members like traditional chicken salad made with mayo you may all enjoy a refreshing change from the everyday.

I hope you find the following creative recipe for chicken salad without mayo ideas of interest. Over the years these recipes have become family favorites.

Curried Chicken Salad

1 lb. chicken meat, skinned, boned and diced
3 ribs celery, chopped
1 cup seedless red grapes, halved
1/2 cup shredded carrot
4 scallions, chopped 
1 cup plain yogurt
2 tbsp. curry powder 
Salt and pepper
8 ounces mixed baby greens
2 tbsp. mango chutney
1 tbsp. white vinegar
3 tbsp. vegetable or canola oil
1/4 cup sliced almonds

Combine meat, celery, red grapes, carrot and scallions in a large bowl. Blend in yogurt and curry.  Add salt and pepper to taste. In a measuring cup, combine chutney and vinegar. Whisk in oil. In a second bowl, pour dressing over mixed baby greens. Toss. 
Layer the bottom of individual serving containers with salad greens and then place one or two ice cream scoops of chicken salad on top. Garnish with almonds.

Like the above recipe for chicken salad without mayo, the following chicken salad recipes are nice served on a bed of lettuce or on a bagel or bun.

Chicken Salad (with Apples & Curry)

2 tbsp. olive oil
1 1/2 lb skinless chicken breast, cut into 1 inch cubes
1 onion, roughly chopped
2 tbsp. curry powder
1 apple, peeled, cored, and diced
1 cup raisins
1/2 cup chopped fresh cilantro
2 green onions, sliced

Heat olive oil over medium heat. Add chicken pieces and cook, stirring frequently until cooked through, about 5 minutes. Remove chicken pieces with a slotted spoon and set aside. Add onion and cook until translucent. Add 2 tablespoons of curry powder and continue to cook and stir for a few more minutes. If you find the curry sticking to the bottom of the pan or if the mixture gets dry simply add a little more olive oil. Add raisins and cook for another minute or two.

Combine raisin and onion mixture with the cooked chicken. Mix well coating all the chicken pieces with the curry infused olive oil. Refrigerate until cool in a large bowl or container. This recipe is best made the day before with the apple, green onions and cilantro added fresh to the individual portions the next morning.

Pesto Chicken Salad

1 cup diced cooked chicken
1 cup chopped celery
1 cup chopped tomatoes
1/2 cup finely chopped onion
1/2 cup purchased pesto
4 bagels or buns, split

In large bowl, combine chicken, celery, tomatoes, onion and pesto. Mix well.

Balsamic Chicken Salad

3 cups cooked chicken, diced
1 cup apple, diced
1/2 cup celery, diced
2 green onions, chopped
1/2 cup walnuts, chopped
3 tbsp. balsamic vinegar
5 tbsp. olive oil
Salt and pepper to taste

In a large bowl, mix together chicken, apple, celery, onion and walnuts. Using a measuring cup, whisk together vinegar and oil and pour over salad. Mix well. Let sit for approx.15 minutes, then toss and chill until ready to spread on sandwiches or package in individual containers.