Creamy Mediterranean Chicken Salad (No-Mayo)
This creamy, mayo-free chicken salad has bold Mediterranean flavor and is perfect for sandwiches, wraps, or scooping with pita. Meal preps beautifully for the whole week!
Servings: 4
Ingredients
- 3 cups cooked chicken breast, shredded
- 1 15 oz can chickpeas drained and rinsed
- 1/2 cup plain Greek yogurt*
- 1 large lemon, juiced
- 2 tsp dijon mustard
- 1 clove garlic, minced
- 1/2 cup roasted red peppers, patted dry and finely chopped
- 1/2 cup pepperoncinis or banana pepper rings, patted dry and finely chopped
- 1/2 cup artichoke hearts, drained and finely chopped
- 1/2 cup cucumber seeded and finely diced
- 1/2 cup crumbled feta cheese
- 3 tbsp red onion, finely diced
- 3 tbsp finely chopped mint
- 3 tbsp finely chopped parsley
Instructions
- Be sure the mix-ins are prepped before adding them. Patting dry with paper towels helps to keep out excess moisture. In a large bowl, combine the chicken with roasted red peppers, pepperoncinis, artichoke hearts, cucumber, and red onion.
- In a medium sized bowl, make the creamy base: Add chickpeas to a large bowl. Mash thoroughly with a fork until mostly smooth — a few chunks are fine. Stir in plain Greek yogurt, lemon, Dijon mustard, garli, and a pinch of salt.
- Add the creamy mixture to the main salad. Then fold in feta and fresh herbs.
- Chill before serving for at least 30 minutes. Serve on toasted bread, a wrap, stuffed in a pita, or over greens.
Notes
*Use low-fat or full fat Greek yogurt.