No-Mayo Chicken Salad

How To Make No-Mayo Chicken Salad

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes

Makes 4 servings

Our refreshing take on a classic with herbs and a touch of jalapeño. Ideal for the upcoming spring and summer months!


  • 2 tablespoons plus 1 teaspoon lemon juice (about 1½ lemons)
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon finely chopped thyme or ¼ teaspoon dried thyme
  • 1 small jalapeño, finely chopped
  • 2 cups cooked shredded chicken*
  • 2 tablespoons finely chopped onion
  • ¼ cup finely chopped celery
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • 4 large whole wheat tortillas to serve


In a medium bowl, stir the lemon juice, olive oil, garlic, parsley, thyme, and jalapeño together.

Add the chicken and onion and mix.

Add the celery, salt, and pepper.

Add 1/2 cup to a whole wheat tortilla, if desired.

*For a vegetarian version, substitute 1 1/2 cups chickpeas (1, 15-ounce can, rinsed and drained) and mash with a potato masher or fork until about 3/4 of the chickpeas are mashed.