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Overhead view turquoise bowl filled with no mayo chicken salad over mixed greens and broccoli

No Mayo Chicken Salad Bowl

  • Author: Lindsay Cotter
  • Total Time: 20
  • Yield: 4 1x


A lightened up Mayo Free Chicken Salad! A chicken salad bowl that’s perfect for a healthy meal or side dish. Spinach, roasted broccoli, berries, chickpeas, roasted chicken, and herbs tossed in a light yogurt olive oil dressing.


Units Scale
  • 3 cups rotisserie chicken (skinless, pulled or shredded)
  • 1 lb broccoli florets
  • 23 teaspoons coconut oil or olive oil
  • Optional 1/2 teaspoon everything seasoning of choice (dried herbs, red pepper, etc.)
  • 2/31 cup cultured plain Greek yogurt or kefir yogurt
  • 1 Tablespoon red wine vinegar or apple cider vinegar
  • 2 garlic clove or 1 teaspoon minced
  • Kosher salt and black pepper, to taste
  • 1 Tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/2 cup diced red onion
  • 4 cups spinach leaves
  • 11 1/2 cups fresh blueberries
  • 1/4 cup roasted sunflower seeds
  • 1/31/2 cup chickpeas (canned or roasted)
  • 3 Tablespoons dried goji berries (or other dried fruit of choice)
  • Lemon slices
  • 1/2 cup packed fresh cilantro or parsley. Torn to mix in and garnish
  • Peppercorns or fresh pepper and optional red pepper flakes


  1. First shred your rotisserie chicken (cooked) and set aside in bowl
  2. Optional method – Roast 1/2 lb of broccoli in oil for extra flavor.
  3. Preheat oven to 425F. Toss half the broccoli florets (around 2 cups) in 2-3 tsp oil and seasoning of choice. Place on baking sheet and place in oven to roast for 20-25 minutes. Place the other 1/2 lbs broccoli florets in a large mixing bowl.
  4. If you don’t want to roast half, just toss all raw broccoli florets in a large bowl.
  5. While broccoli is cooking, make your yogurt sauce for the chicken salad.


  1. Mix the yogurt, vinegar, garlic, salt/pepper, olive oil, lemon juice, and onion in a small bowl. Set aside.
  2. Next spoon 1/2 cup to 2/3 c yogurt sauce over the chicken and toss all together. Save extra yogurt sauce for bowl.
  3. Layer your spinach leaves at the bottom of a large bowl. Place your roasted broccoli and/or raw broccoli, blueberries, sunflower seeds, and chickpeas on top. Toss all together with the remaining yogurt sauce (dressing) you have.
  4. Finally, add your chicken salad on top of the salad bowl.
  5. Garnish with goji berries, herbs, lemon slices, and peppercorns (if desired).
  6. Serve or store in fridge for later., covered. Chicken salad can be made ahead of time and stored in airtight container for up to 5 days. Great for meal prep!


Chicken salad can be made ahead of time and stored in airtight container for up to 5 days. Great for meal prep! If making ahead of time, keep salad and chicken salad separate until ready to eat.

If you are using greek yogurt, the mixture will be thicker. Thin it out with more oil or a bit of broth/water (if desired).

  • Prep Time: 5
  • Cook Time: 15
  • Category: Main
  • Cuisine: American


  • Calories: 355
  • Sugar: 13 g
  • Sodium: 275 mg
  • Fat: 14 g
  • Saturated Fat: 2.7 g
  • Trans Fat: 0
  • Carbohydrates: 30 g
  • Fiber: 8
  • Protein: 29
  • Cholesterol: 53 mg

Keywords: salad, chicken, healthy, light, no mayo