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Creamy No-Mayo Chicken Salad Lunchbox Cups

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A quick and easy 15-minute chicken salad made with Greek yogurt instead of mayo, featuring crunchy apples and pecans. Perfect for meal prep lunchboxes that are creamy, satisfying, and healthy.

Ingredients

Scale
  • 3 cups cooked chicken breast, shredded or diced (rotisserie chicken recommended)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon olive oil (mild-flavored)
  • 1 teaspoon Dijon mustard (e.g., Grey Poupon)
  • 1 teaspoon apple cider vinegar (white wine vinegar works)
  • 1 teaspoon honey (maple syrup as substitute)
  • 1 medium apple, diced small (Honeycrisp or Fuji recommended)
  • 2 ribs celery, diced small
  • 1/3 cup pecans, chopped (toasted if possible; walnuts or slivered almonds work)
  • 2 tablespoons fresh parsley, chopped (dried works in a pinch)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Optional: 1/4 cup dried cranberries or halved red grapes

Instructions

  1. If using rotisserie chicken, remove skin and shred meat with two forks or fingers to get 3 cups. If using leftover cooked chicken, dice into small bite-sized pieces. Place chicken in a large mixing bowl. (Pro tip: Warm chicken absorbs dressing better; let cold chicken sit at room temperature for 10 minutes.)
  2. Wash and dry apple and celery. Dice apple into 1/4-inch cubes (leave skin on for texture). Dice celery into similarly small pieces. Chop pecans if not already chopped. If toasting, add to a dry skillet over medium heat for 3-4 minutes, shaking frequently, until fragrant. Let cool slightly.
  3. In a small bowl or jar, combine Greek yogurt, olive oil, Dijon mustard, apple cider vinegar, and honey. Whisk until smooth. Taste and adjust seasoning with a pinch of salt and pepper.
  4. Add diced apple, celery, and pecans to the bowl with chicken. Pour dressing over top. Use a rubber spatula or large spoon to fold gently until every piece of chicken is coated. Do not overmix.
  5. Add chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Fold once more. Taste and adjust seasoning. If too thick, add a tablespoon of water or lemon juice.
  6. Divide chicken salad evenly among 4 to 6 containers (about 8-ounce each). Smooth tops. If adding optional fruit, sprinkle on top or pack on the side.
  7. Cover containers with lids and refrigerate for at least 30 minutes before serving to allow flavors to meld. Store in fridge for up to 4 days.

Notes

Don’t overdress the salad; start with less yogurt and add more if needed. Toast nuts for better flavor. Dice all ingredients to similar size (pea-sized) for even bites. Let salad rest in fridge for at least an hour for best flavor. Use rotisserie chicken for convenience and flavor. Season in layers for best results. Do not freeze; yogurt dressing will separate. Do not reheat; serve cold or at room temperature.

Nutrition

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

Find it online: https://cooksyla.com/creamy-no-mayo-chicken-salad-lunchbox-cups-easy-15-min-recipe/