Print

Easy No-Mayo Chicken Salad Lunchbox Cups

no-mayo chicken salad lunchbox cups - featured image
Print Recipe

These Easy No-Mayo Chicken Salad Lunchbox Cups are a quick, healthy, and kid-friendly lunch solution made with shredded chicken, Greek yogurt, apples, grapes, and celery. Perfect for busy mornings, they’re creamy, crunchy, and naturally sweet—no mayo needed.

Ingredients

Scale
  • 2 cups (about 300g) cooked chicken, shredded
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (about 1 small apple) apple, finely diced
  • 1/2 cup (75g) red grapes, quartered
  • 1/4 cup (about 1 stalk) celery, finely diced
  • 2 tablespoons dried cranberries
  • 1 tablespoon (15ml) lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh dill or chives, chopped (optional)

Instructions

  1. Prep the Yogurt (Optional but Recommended): Place a fine-mesh sieve over a small bowl. Line it with a coffee filter or paper towel. Spoon the Greek yogurt into the sieve and let it drain in the fridge for 10-15 minutes.
  2. Shred the Chicken: If using rotisserie chicken, remove the skin and bones. Shred the meat with two forks or your fingers into small, bite-sized pieces. Aim for about 2 cups.
  3. Dice the Apple: Core the apple and dice it into small cubes, about 1/4 inch. Toss the diced apple with 1 teaspoon of the lemon juice to prevent browning.
  4. Quarter the Grapes: Slice each grape into quarters. For very small grapes, halving them is fine.
  5. Dice the Celery: Cut the celery stalk lengthwise into thin strips, then crosswise into small dice.
  6. Combine the Dressing: In a medium mixing bowl, combine the drained Greek yogurt, remaining lemon juice, salt, and pepper. Whisk until smooth.
  7. Add the Mix-Ins: Add the shredded chicken, diced apple, quartered grapes, diced celery, and dried cranberries to the bowl. If using fresh herbs, add them now.
  8. Mix Gently: Fold everything together with a rubber spatula until evenly coated. Don’t overmix.
  9. Taste and Adjust: Take a small bite and adjust seasoning if needed.
  10. Portion into Cups: Spoon the chicken salad into a muffin tin or silicone cups. Each cup should hold about 1/4 cup of salad.
  11. Chill and Set: Refrigerate the cups for at least 30 minutes before serving.

Notes

Draining the Greek yogurt is key to preventing a watery salad. For best texture, use full-fat or 2% Greek yogurt. The salad can be made the night before for better flavor. For a dairy-free version, use plain coconut yogurt.

Nutrition

Keywords: chicken salad, no mayo, lunchbox, kids, healthy, easy, Greek yogurt, rotisserie chicken

Find it online: https://lenatable.com/easy-no-mayo-chicken-salad-lunchbox-cups/