My No-Mayo Chicken Salad
High-protein, dairy-free, and good
For everyone like me who absolutely despises mayonnaise, this is my version of chicken salad. It’s high-protein, dairy-free, packed with herbs and flavor, and honestly better than the original. I use coconut yogurt instead of mayo or Greek yogurt, and it gives it the perfect texture without feeling heavy.
COOK TIME
Prep: 15 minutes
Cook: 20 minutes
INGREDIENTS
4 organic chicken breasts
1 box low-sodium organic chicken broth
Peppercorns
Salt
Coconut yogurt
Dijon mustard
Frank’s RedHot
Fresh dill
Fresh tarragon
Jalapeño
Celery
INSTRUCTIONS
Add the chicken broth to a pot with peppercorns, salt, and chicken breasts. Bring to a boil, then reduce to low and poach until the chicken reaches 165 degrees internally.
Remove the chicken and let it cool slightly. You can cut the chicken breasts in half beforehand if you want them to cook faster.
Shred the chicken and add it to a food processor. Pulse lightly depending on how chunky or smooth you like your chicken salad.
Add coconut yogurt, Dijon mustard, Frank’s RedHot, dill, tarragon, jalapeño, and celery. Pulse again until combined.
Taste and adjust seasoning. Serve cold, room temperature, or straight out of the bowl standing in your kitchen like I do.
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