No Mayo Chicken Salad

 Chicken salad on a serving platter

Servings: 12
Ingredients

For the Dijon Dressing

  • 0.67 cup extra virgin olive oil
  • 4 lemons/2 TBLS Lemon Juice
  • 2 to 4 garlic cloves, minced
  • 6 tsp Dijon mustard/Spicy Mustard
  • 2 tsp sumac (optional)
  • 1 tsp paprika (if you just have paprika use 3 tsp)

For the Chicken Salad

  • 1.5 lb (12 oz.) cooked chicken, shredded
  • 2 to 4 shallots, chopped/white onion works as well
  • 4 celery stalks, chopped
  • 2 (15 oz.) can marinated artichoke hearts, drained and chopped
  • 2 to 4 ounces sundried tomatoes, chopped
  • Handful (about 1 cup packed) fresh Italian parsley, chopped (or Italian seasoning)
  • 0.67 cup shelled walnuts, chopped
  • Salt
  • Black pepper

Instructions

  • Make the dressing: Into a small mixing bowl, add the olive oil, zest and juice of one lemon, minced garlic, Dijon mustard, sumac and paprika. Whisk to combine and taste. Add the juice from the second lemon, if desired.
  • Mix the salad: In a large mixing bowl, combine the shredded chicken, shallots, celery, artichoke hearts, sun dried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.
  • Dress the salad: Pour dressing over the chicken salad, toss to combine.
  • Serve: Serve immediately. Or, for best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.


  • Store leftovers in a tightly sealed container in the fridge for 2 to 3 nights. 
  • If you are meal prepping and want it to last a day or two longer, hold the dressing. Store the dressing in the fridge separately until you are ready to serve.

Nutrition

Calories: 274.6kcal | Carbohydrates: 8.1g | Protein: 16.5g | Fat: 20.6g | Saturated Fat: 3.1g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 10.9g | Cholesterol: 42.5mg | Sodium: 87.4mg | Potassium: 397.3mg | Fiber: 2.4g | Sugar: 3.3g | Vitamin A: 188.8IU | Vitamin C: 22.1mg | Calcium: 33.3mg | Iron: 1.7mg

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