Salads
This canned chicken salad recipe without mayo transforms simple pantry staples into a refreshingly crisp dish that skips the heaviness of traditional mayo-based versions.
The secret lies in herbed Greek yogurt, which delivers creamy texture and tangy brightness while keeping calories in check—perfect for health-conscious eaters who still crave that satisfying crunch. I developed this after realizing most recipes rely on mayo, and I wanted something lighter yet equally flavorful.
The magic happens with crisp celery crowns and sharp mustard, which cut through the richness of the chicken and yogurt. This version holds up beautifully in sandwiches, wraps, or as a standalone side dish, making it ideal for meal prep.
The Greek yogurt not only replaces mayo but also adds a subtle protein boost, while fresh herbs and a touch of lemon keep flavors vibrant.
What you’ll end up with is a salad that’s light yet substantial, with celery that stays crisp for days and a dressing that clings perfectly to every bite.
No soggy textures here—the yogurt binds everything together without weighing it down. The best part? It comes together in under 15 minutes, making it a weeknight dinner hero.
Store leftovers in the fridge for up to 5 days, and the flavors only deepen over time. Serve on whole-grain bread, in lettuce wraps, or alongside grilled vegetables for a complete meal. This isn’t just another chicken salad—it’s a game-changer for anyone looking to eat lighter without sacrificing taste.
Ingredients for canned chicken salad recipe no mayo
Crisp celery crowns and herbed Greek yogurt make this light, protein-packed chicken salad shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Chicken Breast 🍗 | 15 oz | Drained and flaked finely |
| Plain Greek Yogurt 🥛 | 1 cup | Full-fat for creaminess |
| Celery Crowns 🧅 | 2 cups | Finely chopped, crisp variety |
| Yellow Mustard 🍯 | 2 tbsp | Sharp, not sweet |
| Fresh Dill 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Chives 🌱 | 2 tbsp | Minced finely |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For richness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Whole-Grain Bread 🍞 | 4 slices | For serving |
| Lettuce Leaves 🥬 | 4 whole | Butter or romaine |
The celery crowns are non-negotiable here—crisp, fresh celery from the produce section is key. Trader Joe's and Whole Foods carry the best varieties, but any bright green stalks work. For extra crunch, store them in a sealed container with a paper towel to absorb moisture. The canned chicken? Store-brand is fine—just drain it well and flake it finely. If you're using full-fat Greek yogurt, it'll be creamier, but low-fat works too if you prefer. The mustard should be sharp, not sweet—French's Original is my go-to.
No fresh dill? Dried dill at one-third the amount works in a pinch, but fresh is ideal. Short on chives? Green onion or scallion does the trick. For extra tang, add a splash of apple cider vinegar instead of lemon juice. The olive oil is there to balance flavors, so don't skip it—California brands like Bertolli have the best fruity notes. If you're meal prepping, add the lemon juice just before serving to keep the herbs vibrant. The salad holds up beautifully for 3-4 days in the fridge, but the celery stays crispest if you prep it the day you plan to eat it.
This salad is a meal prep dream—5 days max in the fridge, and it only gets better as flavors meld. Store the dressing (yogurt, mustard, lemon, olive oil) separately if you're prepping ahead, then mix it in just before serving. For serving, I love it on whole-grain bread or in butter lettuce cups. The yogurt base makes it cling together perfectly, so no soggy textures here. If you're serving a crowd, double the recipe—it's that good.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear, the celery crowns are prepped in seconds—just rinse and slice right off the stalk. No peeling, no mess, and honestly? It’s the only way I’ll eat celery anymore.
- Creamy Without Mayo: That Greek yogurt makes this salad ridiculously smooth, but it’s not heavy like mayo. The mustard adds a tangy kick, and the dill? Freshly chopped means bright, herby flavor that doesn’t fade.
- Lunchbox Hero: Pack it in jars or containers—it stays fresh for days. My kids take it to school, and I bring it to work because it’s actually better cold than warm. (Yes, even on a Tuesday.)
- Budget Win: Canned chicken and yogurt stretch this salad for a week with zero waste. I make a big batch on Sunday, and by Thursday, I’m still eating it like it’s fresh off the table. No takeout needed.
Step-by-step instructions for canned chicken salad no mayo
Here's how to create a light, creamy chicken salad using Greek yogurt for richness and celery for crunch.
Flake the Canned Chicken Breast
Open the 15 oz canned chicken breast and drain it thoroughly using a fine-mesh strainer. I like to press down gently on the chicken with the back of a fork to remove any excess liquid. Transfer the drained chicken to a large mixing bowl and use your fingers or a fork to flake it into small, even pieces—about ¼-inch in size. You want the texture to be fine but not paste-like, so you'll still see some definition in each piece.
This step is crucial because finely flaked chicken blends better with the yogurt mixture, creating a smooth, consistent texture. If you prefer larger chunks, simply leave them slightly bigger, but keep them uniform in size for even distribution throughout the salad.
Combine the Yogurt Base and Seasonings
In the same bowl with the flaked chicken, add the 1 cup plain Greek yogurt, 2 tbsp yellow mustard, 1 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 0.5 tsp diamond crystal kosher salt, and 0.25 tsp freshly ground black pepper. Using a large spoon or rubber spatula, gently fold everything together until fully incorporated. You want to mix just enough to combine the ingredients without breaking down the chicken pieces further.
The yogurt should start to coat the chicken evenly, creating a creamy base. If the mixture feels too thick, you can add a splash of water—just 1-2 teaspoons—to loosen it slightly. The goal is a smooth, spreadable consistency that holds its shape when scooped.
Fold in the Fresh Herbs and Celery Crowns
Add the 2 cups finely chopped celery crowns, 2 tbsp chopped fresh dill, and 2 tbsp minced fresh chives to the bowl. Using your spatula, gently fold these ingredients into the mixture, being careful not to overmix. The celery should remain crisp, so avoid pressing or mashing it. You're looking for a bright, herby flavor that contrasts beautifully with the creamy yogurt base.
Taste the mixture at this stage and adjust the seasoning if needed. If it feels too mild, add a pinch more salt or a crack of black pepper. The celery crowns should add a satisfying crunch, while the fresh herbs bring a bright, aromatic note that elevates the entire dish.
Chill and Serve with Fresh Accompaniments
Cover the bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together. This chilling step is essential—it lets the yogurt set slightly, making the salad easier to scoop and serve. It also enhances the overall texture and ensures the celery stays crisp.
When ready to serve, assemble each portion by placing 1 whole lettuce leaf on a plate, spooning ¼ of the chicken salad onto the lettuce, and topping with a slice of whole-grain bread. The contrast of the warm, toasted bread with the cool, creamy salad is what makes this dish truly special. Serve immediately for the best texture and flavor combination.
Pro Tips For Making Canned Chicken Salad Recipe No Mayo
- Drain and Pat Dry: Canned chicken is wetter than you think—after draining, press it between two paper towels for 30 seconds to squeeze out excess moisture. Trust me, soggy salad is a real thing, and nobody wants that.
- Chop Celery Small: Tiny dice, not rough chunks. I used to leave celery in big pieces, thinking it looked "rustic," but it just sits there like a crunchy afterthought. Go for 1/8-inch cubes so every bite has that fresh bite.
- Mix Yogurt Last: Add the Greek yogurt after everything else is combined. Stirring it in first makes the salad separate when you add the mustard and dill. Layer the mustard and dill first, then fold in the yogurt—it keeps the texture smooth and creamy.
- Let It Chill: Don’t eat it fresh out of the bowl. Give it 15 minutes in the fridge so the flavors meld. I know, waiting sucks, but the mustard and dill need time to soften and the yogurt to thicken just right. Patience here makes all the difference.
Make-ahead tips for leftovers
Prep Ahead Like a Pro
This salad is a meal prep MVP—make it all in one go and store it for up to 5 days in an airtight container. I like using glass Pyrex bowls because they keep the celery crisp longer.
Just store the dressing (yogurt, mustard, lemon, olive oil) separately if prepping ahead, then mix it in right before serving to keep the herbs fresh. 📅
Celery Prep Hack
To keep your celery crisp for days, store it in a sealed container with a paper towel to absorb moisture. I chop mine the day before assembling the salad—this ensures maximum crunch.
If you notice the celery wilting, toss it in ice water for 10 minutes before chopping to revive it. Trust me, this makes all the difference! 🧅
Dressing Separation Fix
If the yogurt starts to separate in the fridge, simply stir vigorously or whisk it back together before serving. For extra insurance, add ½ tsp xanthan gum to the yogurt mixture when combining—it helps stabilize the texture without altering flavor.
This trick is especially useful if you're prepping for a crowd. 🥛
Freezer-Friendly Option
While this salad isn't ideal for long-term freezing, you can store the dressing components (yogurt, mustard, lemon, olive oil) separately in a freezer-safe bag for up to 1 month.
When ready to use, thaw overnight in the fridge, then mix with fresh herbs and celery. The chicken and veggies should be added fresh for best texture. ❄️
Portioning for Convenience
Divide the salad into single-serving containers right after chilling—this makes grab-and-go lunches effortless. I use mason jars for sandwiches: layer the dressing at the bottom, then add the chicken salad, and top with lettuce.
When ready to eat, just flip and enjoy! This keeps everything fresh and organized for the week. 🍞
Herb Refresh Trick
If your herbs start to lose their vibrancy after a few days, give them a quick boost by sprinkling with 1 tsp water and covering the container tightly.
Let it sit for 10 minutes before mixing—this revives their flavor and color. Fresh herbs make all the difference in this salad! 🌿
Nutrition facts
Frequently asked questions
Can I use low-fat Greek yogurt instead of full-fat?
Yes! Low-fat Greek yogurt works perfectly and reduces calories while still providing that creamy texture. For best results, add an extra 1 teaspoon of olive oil to compensate for the fat difference. The salad will still be rich and flavorful, just slightly lighter.
What if I don't have celery crowns?
No problem! Use regular celery stalks (finely chopped) or swap for ¼ cup diced red onion or ¼ cup chopped bell pepper for a different crunch. The key is keeping the texture contrast—just avoid soggy ingredients like cucumbers that release too much water.
How do I prevent the celery from getting soggy?
Store chopped celery in a sealed container with a paper towel to absorb moisture. For extra crunch, add it to the salad just before serving. If using in advance, keep the celery and dressing separate until ready to mix—this preserves crispness for up to 3 days.
Can I make this with canned chicken thighs instead of breast?
Canned chicken thighs work wonderfully—they're more flavorful and slightly richer. Just be sure to drain them thoroughly and flake them finely. You may want to reduce the olive oil slightly (½ tbsp) since thighs are naturally fattier than breast meat.
What's the best way to reheat leftovers?
This salad isn't meant for reheating since the yogurt base can separate and celery loses crispness. Instead, serve it cold or at room temperature. For best texture, always make fresh portions if needed—it takes just 10 minutes to whip up!