It’s made with an olive oil-based dressing, and it’s delicious! It also keeps really well in the fridge for several days.
Ingredients
The full list of ingredients and the exact measurements are included in the recipe card below. Here are a few highlights and comments about some of the ingredients: If you’re one of them, or just feel like trying something new, this salad is perfect for you. With olives, red onions, and crumbled feta cheese, this is a unique, fresh-tasting salad. I think you are going to love it! Olive oil: I like to use extra-virgin olive oil in the dressing. But if you prefer light and fruity olive oil, that should be fine too. White wine vinegar: Another dressing ingredient. Red wine vinegar works too. But I don’t recommend using distilled white vinegar. It’s too acidic. Dijon mustard: I add this traditional French mustard to the dressing for its wonderful flavor and also because it helps emulsify the dressing. Warm water: Added to help mellow out the sharp flavors of the vinegar and mustard. Red onion: Make sure it’s finely minced - no one wants to bite into a large chunk of raw onion! Pitted olives: Black, green, or a mix of both. Whatever you like and enjoy! I find that Kalamata olives work really well in this salad. Shredded cooked chicken: I normally use chicken breasts. Rotisserie chicken works too. Just be sure to remove the skin. Feta cheese: You can crumble it yourself or buy it already crumbled. Cilantro: If you’re not a fan of cilantro, fresh chopped parsley is also good.
Instructions
Making this no-mayo chicken salad is super easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
- Bake your chicken breasts, then cool and shred them.
- Prepare the dressing: In a jar with a tight-fitting lid, add olive oil, vinegar, water, garlic, Dijon mustard, salt, pepper, and dried thyme. Seal the jar well. Shake until the ingredients emulsify into a dressing.
- In a salad bowl, add the shredded chicken, onions, olives, chicken, feta, and cilantro. Pour the dressing on top and gently toss to combine.
Expert tip
While this salad is excellent when freshly made, it’s even better if allowed to rest in the fridge for an hour or so. This allows the flavors to meld. Just remember to give it another stir before serving.
Frequently asked questions
Variations
This salad is excellent just the way it is. But here are a few ideas for you to vary the basic recipe:
Use basil instead of cilantro.Use fresh lemon juice instead of vinegar.Try crumbled goat cheese instead of feta.Add a tablespoon of capers.Add ¼ teaspoon red pepper flakes to the dressing.
Serving suggestions
Served on its own or on a bed of shredded lettuce, this salad is the perfect lunch. But sometimes, on hot summer nights when I don’t feel like cooking, I serve it for dinner. No one complains! Since this salad is a full meal, there’s really no need to serve it with anything on the side. But if you wish, you can serve it with some toasted and buttered almond flour bread. You can also stuff the salad inside lettuce wraps.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days (but take into account how old was the chicken you used!). Give the salad a good mix before serving it.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
